Class _JT\^(Sil^ 
 Book Q — "'• 
 
 CopyiightN^. 
 
 COPYRIGHT DEPOSm 
 
PRACTICAL 
 
 PAN MAN'S GUIDE 
 
 Containing the best recipes for the manufacture of 
 Dragee and useful advices in general Pan Work. 
 
 — BY — 
 
 OCTAVE grilt:^o]v 
 
 "MfiDAiLLE (le Vermeil'' at the Culinary Exhibition of 
 Toulouse, France. 
 
 r»RicE : $10.00 
 
 For sale by O. Grillon, 307 W. 24tli St., N. Y. 
 
.-i^<^ 
 
 Copyright by Octave GRILL ON, April igii. 
 
 All, rights op reproduction and translation reserved. 
 
 ©CI.A2SG682 
 
To my Son, Roger, 
 
 I zvill leave to you the task of per feet ing the 
 luork I have Just started ; you are young still, 
 you have the neeessary intelligeiiee for it, and the 
 firm Zi'ill to do right. 
 
 With the adviees you receive daily from me, I 
 hope that in the near future you luill be able to 
 add new reeipes, neiv processes to the Guide I 
 wish to dedicate to you. 
 
 ] ^nir affectionate father, 
 
INTRODUCTION 
 
 Dragee making is undoubtedly that part of 
 the confectioner's art which requires the most 
 careful attention. 
 
 However, this class of work is, unfortunately, 
 little known or at least not sufficiently appreci- 
 ated in America, although dragees have, in 
 fact, during the past few years made their 
 appearance on the counters of the candy stores. 
 It has always been a mystery to me why 
 dragees should fail to appeal to the taste of the 
 general public in a country where bonbons are 
 so eminently popular. 
 
 In Europe and especially in France, dragees 
 invariably appear on the table at every wedding 
 and christening party, and at all family cele- 
 brations. 
 
— 6 — 
 
 The only reason to which this apparent neg- 
 lect can be attributed is the making of imper- 
 fect goods, or insufficient knowledge on the 
 part of the Pan-Man, and in order to improve 
 prevailing conditions in this respect, I have de- 
 cided to write this booklet in the form of a 
 pocket-guide Avhich every workman can readi- 
 ly carry with him at all times. The confection- 
 er will find in the same all such instructions as 
 he may possibly require, and he will find them 
 reliable because all the recipes contained in this 
 booklet have been practically tested and used 
 for manufacturing, exactly in accordance with 
 the printed explanations which I have made as 
 detailed as possible, so they may be thoroughly 
 understood. 
 
 An uninterrupted experience, extending over 
 30 years, 14 years of which as foreman by one 
 of the largest confectioner}^ concerns of France, 
 and three years with the oldest established 
 New York confectionery places me in a posi- 
 tion to handle this subject thoroughly and I 
 
7 — 
 
 have not the slightest doubt but that my efforts 
 will meet with the sincere approval of my fel- 
 low-confectioners. 
 
 This booklet will also be an indispensable 
 guide for candy-manufacturers, their mana- 
 gers and foremen in all the different branches 
 of confectionery, inasmuch as it will teach them 
 how to make all kinds of centres, such as fruit, 
 liquor, chocolate, cream, almond, etc., etc. 
 
 A special chapter will be devoted to the 
 making of burnt almond, cream almond in the 
 pan, silvered dragees and many other useful 
 recipes. 
 
 Gold medal at the i8<p^ Culinary 
 Exhibition of Toulouse, 
 
 (FRANCE.) 
 
8 — 
 
 DRAGEE. 
 
 A great deal of attention is required for mak- 
 ing dfagees as they should be made, and perma- 
 nently satisfactory results can only be obtained 
 by exercising continual care, and after long 
 practical experience. 
 
 Dragee making comprises the following op- 
 erations : 
 
 1. The drying of almonds in the stove or 
 
 drying room. 
 
 2. The gum coating. 
 
 3. The engrossing. 
 
 4. The filling and finishing. 
 
 Before giving the almonds their coat of gum, 
 they must be picked and then placed in the 
 drying room and left in the same for about 4 
 days, at a heat varying from 95" to 113° Faren- 
 heit. A higher temperature would make them 
 oily, especially when they are exposed to it for 
 an}^ length of time, while it would also make 
 
them liable to sprout. It is absolutely neces- 
 sar}^ to take these precautions when using- the 
 so-called "Jordan" almonds, and even with 
 these precautions some dragees will not stand 
 the very hot days we have here in June, July 
 and August. In this connection I would say, 
 therefore, that the Pan-Man must not be held 
 responsible for such accidents, since they are in 
 the majority of cases exclusively due to the use 
 of almonds made up of a mixture of different 
 crops and kept in cold storage. 
 
 The first year after my arrival in America, I 
 received neither instructions nor any informa- 
 tion regarding the use of "Jordan" almonds. 
 On account of my experience, I consequently 
 proceeded the following year as above described. 
 Moreover, before giving them a coat of gum, I 
 leave them in the open air for two days, when- 
 ever it is possible for me to do so, in order to 
 prevent the cracking of the dragee for which 
 they are used. This tendency to crack must 
 be attributed to the fact that "Jordan" 
 
lO 
 
 almonds are fatty or oily, and that they will 
 shrink when left too long in the drying room. 
 Now unless they are allowed to stand for a few 
 days before giving them a coat of gum, they 
 will expand and compel the surrounding coat- 
 ing of sugar to crack even while they are being 
 engrossed. I shall later on treat this very im- 
 portant matter with more detail. 
 
 THE GUM COATING. 
 
 Set some crushed gum arable to soak, if pos- 
 sible over night, in the proportion of i lb gum 
 to 1 1^2 pints of water, and finish melting the gum 
 next day on the Bain-marie. When completely 
 dissolved, run the solution through a fine sieve. 
 
 Place your almonds cold in a pan especially 
 reserved for this work, moisten them sufficient- 
 ly with the cold gum solution, and let them 
 revolve for some time, while shaking them up 
 vigorously, so as to have the gum penetrate into 
 the cavities of the almonds. Then dust them 
 
1 1 
 
 with extra fine granulated sugar and let them 
 revolve again for a while, in order to cause the 
 granulated sugar to enter into the almonds and 
 fill them out thoroughly. Finally add either 
 some pounded scrapings, some flour, or else 
 some powdered sugar. 
 
 During the sugar coating process great care 
 must be taken to prevent the almonds from 
 sweating, by adding from time to time some of 
 the powder used for drying the gum coating. 
 
 When the gum has become thoroughly dry, 
 the almonds are taken from the revolving pan, 
 thoroughly sifted out, placed in small quanti- 
 ties on screen boards, and left to stand until 
 the next day. 
 
 Many Pan-men give their almonds two coats 
 of gum, but I do so only when using blanched 
 almonds, roasted almonds, roasted filberts or 
 peanuts. 
 
 I do the gum coating always in batches of 4 
 Jordan almonds boxes of 28 pounds each, mak- 
 ing a total of 1 1 2 lbs. After having been in 
 
12 
 
 the drying room for the required space of time, 
 their weight has decreased to no lbs, equiva- 
 lent to a loss in weight of 1/^ lb per box. After 
 receiving a coat of gum, I find their total weight 
 to be 138 lbs. 
 
 These trials have been repeatedly verified, 
 and I never found any variation in the weight. 
 
 ENGROSSING. 
 
 Molten Sugar. 
 
 Sugar - - - - 28 lbs. 
 Water - - - . i gallon. 
 The molten sugar must show 37" on 
 the syrup gauge. 
 
 The syrup must be kept hot, but 
 boiling should be avoided because it 
 makes the sugar greasy and gives it a 
 yellowish color. 
 
 Mix 10 oz. prime quality starch in 
 one pint of water into the syrup thus 
 Gauge, prepared, and stir thoroughly while 
 
mixing-, to prevent the starch from thickening. 
 
 I advise the use of starch merely for whiten- 
 ing- the dragees. Moreover, it disappears com- 
 pletely during the drying process, and does not 
 give the dragees the slightest starchy taste. 
 
 Many dragee makers use aromatic waters in 
 their molten sugar to flavor the dragees such as : 
 Orange blossom water, 
 Rose water, 
 Raspberry water, etc. , etc. 
 
 I do not advise the use of siich waters, because 
 they are sometimes old, oily, prevent the dra- 
 gees from whitening and may cause them to 
 sprout. 
 
 I shall later on give instructions for the use 
 of flavors, and indicate the kinds that should be 
 selected to flavor the dragees properly. 
 
 In engrossing the dragees, it is necessary to 
 understand the work thoroughly and bear in 
 mind that the amount of syrup must be put 
 evenly on the almonds, and in the right propor- 
 tion to the amount of almonds in the batch. If 
 
— 14 — 
 
 you use too much syrup, the revolving pan will 
 take off the surplus, and it will force you to take 
 the almonds out, in order to scrape the pan. 
 The almonds should be thoroughly inoistened 
 with syrup, but not to excess. It is advisable 
 to frequently pass the left hand over the almonds, 
 in order to spread the syrup and cover the tips, 
 but they should not be handled when the charge 
 commences to dry, as they might become un- 
 covered by the handling. 
 
 The charge is dry when it commences to dust 
 off. This may be verified by passing the arm 
 over the almonds. 
 
 The same operation is subsequently repeated 
 until the dragees are of the right size. 
 
 Before arriving to the last five charges, it is 
 advisable to thin down the syrup slightly, in 
 order to commence filling the dragees. 
 
 To each batch of molten sugar, intended for 
 engrossing dragees, I add about 1 5 oz. dissolved 
 arable gum, along with the starch. The gum 
 helps to cover the points of the almonds, make 
 
— 15 — 
 
 them strong-er, and also crisper. 
 
 Care must be taken not to overheat the al- 
 monds in the pan, since this will make them 
 shrink, and they will subsequently expand 
 while cooling, wnth the result that the dragees 
 will crack a few days 
 afterwards. To avoid 
 trouble of this kind, 
 I have accustomed my 
 helpers to turn on a 
 jet of steam during 4 
 minutes only, at in- 
 tervals of a quarter of 
 an hour. 
 
 In case some holes 
 remain in the dragees Jacket Kettle 
 
 while being engrossed, they may be filled out 
 as follows : Wet the dragee with slightly di- 
 luted syrup to which ^ gum solution has been 
 added, work the dragee vigorously with the 
 hand and when the syrup is thoroughly spread 
 out, powder it with one or two pinches extra 
 
— i6 — 
 
 fine granulated sugar. This operation may be 
 repeated several times if necessary, but it should 
 not be overdone. If possible, it vshould be re- 
 sorted to when the almonds have received their 
 first charges. 
 
 Since each revolving 
 pan is provided with a 
 pressure blower the lat- 
 ter must be closed each 
 time syrup is put on the 
 dragees, and reopened as 
 soon as they are uniform- 
 ly moistened. 
 
 In this connection I Bloivcr. 
 
 would state that the air admission of the pres- 
 sure blower must be located in a place into 
 which no dust can enter, inasmuch as the blower 
 would otherwise absorb all the dust and spread 
 it cvei the dragees, speckling them and giving 
 them a grayish color. 
 
— 17 — 
 
 A PRACTICAL METHOD FOR ASCERTAINING 
 
 THE SIZE OF EACH GRADE OF DRAGEE 
 
 DURING THF ENGROSSING PROCESS. 
 
 When each grade of dragee has been built up 
 to the proper size, and before putting in the fill- 
 ing, a sample of each kind should be kept, as it 
 sometimes happens that there are different 
 grades in each of the revolving pans. Now, in 
 order to avoid making a special batch of molten 
 sugar for each of them, as indicated for grades 
 A, B, C, etc., the size of the grade is ascertained 
 by breaking a few, and if these are of the same 
 size as the sample, the w^ork is stopped and 
 preparations are made for putting in the filling. 
 
 FILLING AND FINISHING. 
 
 Molten Sugar. 
 
 Sugar ----- i8 lbs. 
 
 Water 6 pints. 
 
 When molten, the syrup must show about 35" 
 on the syrup gauge. 
 
 It is generally considered advisable to use 28° 
 
or 30'' syrup for filling, but this is a mistake, 
 and the syrnp should always show 35" in the 
 beginning, because, when using diluted syrup, 
 the dragees are liable to become mottled, while 
 the colors thus made are nearly always subject 
 to decomposition by moisture. All these troub- 
 les can be avoided by using syrup marking 35°. 
 After scraping the revolving pan, put the 
 dragees in for filling. Heat slightly from time 
 to time, until the filling operation is half com- 
 pleted, and then finish cold. The dragees are 
 to be charged in the same manner as when en- 
 grossing them, and in accordance with the same 
 instructions. Keep the syrup hot until one 
 half of the batch is used up, then remove it 
 from the heat and place it beside your revolving 
 pan, so it may cool off. As soon as a crust 
 gradually commences to form on the syrup, 
 moisten it with water, and repeat this whenever 
 a new crust forms. This is the time when the 
 finishing process commences, and the charges 
 must now be made regular, while it is very im- 
 
— 19 — 
 
 portant, moreover, not to use too much time in 
 putting them on. It is advisable to assist in 
 spreading- the syrup over the dragees by passing 
 the hand over them, but care must be taken not 
 to break off the points. The charges should be 
 diminished very slightly, each time the syrup is 
 thinned down, and for the last 4 or 5 charges 
 the syrup must not mark over 30". In putting 
 on the last 2 charges shut off the blower, and 
 after the last charge has been put on and tho- 
 roughly dried, stop the pan, close the opening 
 with a cloth and leave it closed for about 15 min- 
 utes, while turning the pan from time to time to 
 prevent the dragees from piling up and sticking 
 together. Finally the dragees are placed in 
 boxes or baskets specially reserved for this pur- 
 pose, taking care not to put too many in each 
 basket or box. 
 
 It frequently happens that the dragees have 
 a somewhat velvety appearance after finishing, 
 but this disappears after they have been allowed 
 to stand for a few days. 
 
20 
 
 COLORING THE DRAQEES. 
 
 The coloring of dragees requires greater care 
 than any of the other operations. 
 
 The color should never be fixed at the start 
 in the molten sugar especially reserved for fil- 
 ling and finishing the dragees from the start. 
 It is always advisable to first put on 4 or 5 
 charges, as it frequently happens that some un- 
 dissolved grains of color will dissolve under the 
 action of the hot syrup, and in such cases the 
 pan-man is liable to find to his surprise that he 
 has a darker coloring than he intended to use. 
 
 To make sure that the color is of the right 
 shade, pour a few drops of colored syrup on 
 white paper, but do not dip the point of a dra- 
 gee in the color, as some pan-men do. When 
 the color proves to be of the right shade, keep 
 on the charges. 
 
 During the operation it is necessary to always 
 make sure that the coloring remains of the same 
 shade you gave it when finally fixing the color. 
 
21 
 
 I Avould recommend once more not to do the 
 color finishing of the dragees too cold, or with 
 syrup too much thinned down, on account of 
 the moisture which would remain in the dragee, 
 and cause them to become mottled. 
 
 COLORING MATTERS. 
 
 Carmine No. 40, or Cochineal Carmine. 
 Take 3 oz. Carmine No. 40, moisten it with 
 barely sufficient liquid ammonia to make a 
 paste, finally add little by little 2 pints of boiling 
 water, while stirring the mixture thoroughly. 
 
 Hoiv liquid colorings arc prepared from poiv- 
 
 dcred colors. 
 Pink shades., purple., lemon yellozi', coffee 
 
 color., orange yclloiv., etc., etc. 
 
 Put a small quantity of powdered color of the 
 required shade in a porcelain cup, moisten it 
 slightly with pure alcohol, and pour on boiling 
 water little by little, while stirring thoroughly. 
 Allow the solution to stand a little while and 
 
22 
 
 Strain it through a fine cloth, or through a 
 strainer. 
 
 When using paste colors, they must be thinned 
 down with a little cold water. 
 
 The addition of alcohol serves to dissolve the 
 color grains and makes the color more attrac- 
 tive and adhesive. 
 
 MIXED COLORS. 
 
 Purple - - - Carmine No. 40 and blue. 
 
 Orange - - - Yellow and pink. 
 
 Coffee Color - Carmine No. 40, yellow 
 
 and blue. 
 Green - - -' Yellow and blue. 
 
 FILBERT COLOR. 
 
 This color ma}^ be obtained by 3 different 
 combinations, viz : 
 i". — Equal parts of : 
 
 Coffee color ( Nubian Brown), 
 
 Orange yellow. 
 2°. — 2 Parts Coffee color (Nubian Brown), 
 
 I Part Orange yellow. 
 
23 
 
 3". — 2 Parts Coffee color (Nubian Brown), 
 I Part Carmine No. 40. 
 
 CHOCOLATE COLOR. 
 
 i". — 1 Part Carmine No. 40, 
 
 I Part Coffee color, 
 
 I Part Green. 
 2\ — Brown paste with a dash of Carmine 
 
 No. 40 solution. 
 3°. — Equal parts Carmine No. 40 and green. 
 
 FINE BLACK. 
 
 Velvetine black, blue and a dash of Carmine 
 No. 40. 
 
 OLIVE GREEN. 
 
 Nubian Brown and blue paste. 
 GREY. 
 
 Color Syrup or glucose lightly with Velvetine 
 black. 
 
 SLATE COLOR. 
 
 Equal parts of green, coffee color and purple. 
 
24 
 
 CORAL OR OX BLOOD RED. 
 
 i". — Equal parts of Carmine No. 40 and 
 
 Orange yellow. 
 2°. — Two parts Carmine No 40 
 
 One part yellow. 
 
 LOIE FULLER SHADE. 
 
 2 Parts coffee color. 
 I Part yellow. 
 
 BRONZE COLOR, 
 
 Pour boiling" water on chicory, and after 
 making an infusion, add yellow and a few drops 
 of Carmine No. 40. 
 
 GLYCERINE. 
 
 In some cases it may be found impossible to 
 avoid heavy dust when putting on the last fin- 
 ishing charges. This trouble can be complete- 
 ly obviated by using a few drops of glycerine 
 in the few last charges. 
 
— 25 — 
 
 FLAVORS. 
 
 Vanilla Infusion. 
 
 Cut vanilla into small sticks, place them in a 
 large glass beaker, pour alcohol reduced to half 
 strength ( i. e. i quart alcohol made into 2 
 quarts by adding water) cover it and keep it 
 steeped in the alcohol for eight days. Then 
 pass through a fine sieve, in order to obtain the 
 first infusion, put back the vanilla into a porce- 
 lain vessel, pour boiling water on it, let it cool 
 and finally run it once more through a fine sieve. 
 
 Mix the two infusions together, and keep the 
 mixture in bottles, for use when required. 
 
 As it would be impossible to extract all the 
 flavor from the vanilla, the remaining vanilla is 
 made into a paste and used for common grade 
 goods. 
 
 VANILLA POWDER. 
 
 Cut 3 lbs vanilla into small pieces, add 12 lbs 
 mold A sugar, and put the mixture into a 
 mixer or pulverizer. When pulverized, pass 
 
26 
 
 the product through the finest possible sievo or 
 screen. 
 
 This powder is used for flavoring dragees or 
 pralines (btirnt almonds). 
 
 When it is to be used for dragees, the vanil- 
 la powder is mixed into a small amount of the 
 syrup used for engrossing, just sufficient for 8 
 or lo charges at the most. These charges must 
 be put on in the beginning of the work, and as 
 the vanilla darkens the syrup, a pinch of flour 
 must be added to the next following 3 or 4 char- 
 ges, before the dragees have become thoroughly 
 dry. 
 
 This is known as "whitening after flavoring" 
 and this must be done whenever colored flavors 
 are used, such as : Vanilla infusion, vanilla 
 powder, strawberry essence, raspberry essence, 
 etc., etc. 
 
 Coffee dragees require an entirely different 
 treatment and I shall later on give complete 
 instructions for making the same. 
 
— 27 — 
 
 
 VANILLA 
 
 INFUSION. 
 
 For grade A, 
 
 tlS€ 
 
 i 6 oz. 
 
 <( 
 
 - B, 
 
 ( ( 
 
 5 " 
 
 <( 
 
 - c, 
 
 i i 
 
 4 " 
 
 
 VANILLA 
 
 POWDER. 
 
 For 
 
 grade A, 
 
 use 
 
 1 8 oz. 
 
 " " B, " 7 " 
 
 " " C, " 6 " 
 
 VANILLINE ESSENCE. 
 
 Mix 4 oz. pure crystallized Vanilline with i 
 quart alcohol and stir until completely dissolved. 
 This vanilline essence affords the advantage 
 of giving a much stronger flavor than vanilla 
 infusion, while being at the same time much 
 cheaper. 
 
 For grade A, use 4 oz. 
 " " B, " 3I/2OZ. 
 u u C, 3 - 
 
 Mix a small quantity with each charge, when 
 engrossing the dragees. 
 
PREPARATION OF VANILLA SUGAR FOR 
 FLAVORING BURNT ALMONDS. 
 
 Heat on the stove 2 lbs. of the finest pow- 
 dered sugar, and moisten with 8 oz. alcohol in 
 which I oz. pure crystallized vanilline has been 
 dissolved. 
 
 Let the sugar subsequently dry in the open 
 air and fill it into tin cans only after it is per- 
 fectly dry, so as to prevent lumping. 
 
 COUMARIN ESSENCE OR TONKA BEANS 
 
 FLAVOR, 
 
 This is prepared like Vanilline essence, but 
 as it is a very strong flavor it should be used 
 with moderation, since any excess will impart 
 a disagreable taste to the dragee. 
 For grade A, use 2!/^ oz. 
 " " B, 2 " strong essence. 
 
 " C, 2 " weak 
 
 Mix a small quantity with each charge when 
 engrossing the dragees. 
 
29 
 
 COFFEE EXTRACT. 
 
 FOR ALMOND PASTE, CREAMS AND HARD GOODS, 
 BUT NOT FOR DRAGEE. 
 
 Boil 1 8 quarts water, add i6 lbs. ground 
 coffee and lo lbs. chicory and let steep for half 
 an honr. In order to extract all the flavor, 
 pour the liquid off at the end of that time, and 
 strain the grounds through a Canton or coarse 
 flannel strainer. When cold, add 20 lbs caramel 
 sugar. 
 
 The total product should be about 25 quarts. 
 
 COFFEE DRAGEES. 
 
 These are more difficult to make than any 
 other kind of dragees, on account of the difficul- 
 ty of preventing the coffee from leaking, coffee 
 being a fatty, dusty substance, liable to spring 
 all kinds of surprises on the pan-man. 
 
 Coffee dragee making is entirely different 
 from any other kind of confectionery work. 
 
— 30 — 
 
 HOW TO MAKE THEM. 
 
 Melt 28 lbs sugar in i gallon water. When 
 melted, add the starch and gum solution in the 
 same way as it is added to the syrup used for 
 other dragees, and finally mix the amount of 
 coffee extract indicated for the grade of dragee 
 to be made. 
 
 IMPORTANT INSTRUCTIONS. 
 
 Each charge of coffee syrup put on the al- 
 monds must be replaced with an equal quanti- 
 ty of unflavored white syrup, such as is used in 
 making other kinds of dragees. The amount 
 of coffee syrup in the receptacle consequently 
 always remains the same. However, when 
 the dragees have been built up to a certain size, 
 the coffee syrup must no longer be replaced 
 with w^hite syrup and the dragees are charged 
 with the coffee syrup until they have attained 
 the size required for the grade that is being 
 made. 
 
 The last charges must be only slightly colored, 
 
__ 31 — 
 
 and in making coffee drawees, the pan-man 
 should be careful not to heat the almonds too 
 much, because coffee flavored syrup makes a 
 great deal of dust which contains moisture and 
 causes the dragee to become mottled. Too 
 much air pressure is also injurious, and the dra- 
 gee maker should give full attention to his 
 work, since all these precautions are by no 
 means superfluous. 
 
 The coffee extract may be replaced with 8 lbs 
 bean coffee, powdered and put in a large vessel. 
 Pour lo pints boiling water on the powdered 
 coffee and draw off one gallon of the infusion. 
 Then melt 28 lbs sugar, using the coffee infusion 
 instead of water, and proceed as above described. 
 
 This method is more expensive than with the 
 use of coffee extract, and it also requires more 
 time because the coffee infusion must first be 
 prepared. 
 
 For grade A, use 14 oz. coffee extract. 
 
— 32 — 
 
 AVhen the drawees have been built up, they 
 must be taken from the pan, placed on boards 
 with grated bottom, and allowed to stand until 
 the next day. 
 
 BOUQUET OR AROMA. 
 
 Dragees are given a bouquet or aroma by 
 mixing flavors with the last finishing charges, 
 the flavor being the same as that used when en- 
 grossing them. 
 
 To give a vanilla aroma or bouquet, dissol- 
 ve from i-io to 1-8 oz. crystallized Vanilline 
 in a little boiling water. 
 
 For rose bouquet use a liberal dash of 
 
 rose essence. 
 For violet bouquet use a liberal dash of 
 
 violet essence. 
 For lemon bouquet use distilled lemon 
 
 essence. 
 For orange bouquet us6 distilled orange 
 essence. 
 Never use oily essences, as they will stain the 
 
— 33 — 
 
 dragees, unles 
 
 5 you mix them with pure alcohol. 
 
 COMPOUND FLAVORS. 
 
 No. I. 
 
 2 Parts Cinnamon essence, 
 
 
 I " Clove 
 
 No. 2. 
 
 I Part vSpearmint " 
 
 
 T " Heliotrope " 
 
 
 I " Hyacinth " 
 
 No. 3. 
 
 I " Clove " 
 
 
 I " Cinnamon " 
 
 
 I " Cachou " 
 
 No. 4. 
 
 Vanilla infusion, 
 
 
 A few drops Heliotrope flavor. 
 
 
 Oranofe blossom water. 
 
 RUM PUNCH INFUSION, 
 
 No. 5. Make an infusion of 3]/^ oz. Tea. 
 3-16 oz. lemon essence 
 3-8 " orange •' 
 15 grs. cinnamon " 
 15 " clove " 
 
 15 " nutmeg " 
 3-8 oz. crystallized Vanilline. 
 
— 34 — 
 
 Macerate in one quart of rum and mix toge- 
 ther. 
 
 This infusion is generally used for flavoring 
 almond paste or creams. 
 
 No. 6, i^ oz. Vanilline essence, 
 
 3-16 " lemon " 
 
 No. 7. i3/( oz. Coumarin essence, 
 
 3-8 " Orange 
 No. 8. Mix a few drops violet essence 
 
 with coffee extract. 
 No. 9. 2 Parts Chartreuse extract, 
 
 J. " Superfine peppermint 
 essence. 
 No. 10. 2 oz. Coumarin essence, 
 2 " Vanilline '' 
 I '* Heliotrope " 
 
 MIXTURES. 
 
 The number of mixtures that may be made is 
 practically unlimited, and I shall confine myself 
 to mentioning merely a few, leaving it to the 
 manufacturers to make their own selections, 
 
— 35 — 
 
 since this booklet offers a sufficient variety for 
 satisfying" all tastes and providing mixtures at 
 all prices. 
 
 MIXTURES OF COLORED DRAQEES. 
 
 No. I. Vanilla, white, 45 lbs 
 ** rose, 15 
 
 *' violet, 10 
 
 " coffee, 10 
 
 " lemon, 10 
 " orange, 10 
 
 No, 2. 
 
 100 lbs. 
 Vanilla, white, 40 lbs, 
 rose, 10 
 red, 10 
 coffee, 10 
 lemon, 10 
 orange, i o 
 violet, 5 
 green, 5 
 
 100 lbs. 
 
36 - 
 
 MIXTURE A. 
 
 50 lbs. Assorted flot almond dragees, 
 
 10 
 10 
 10 
 10 
 10 
 
 Filbert dragees, vanilla and rose, 
 Assorted cordial sticks, 
 Chocolate dragees, vanilla and rose 
 White and rose nougat (extra fine) 
 Olive shape chocolate dragees. 
 
 100 
 
 lbs. 
 
 MIXTURE B. 
 
 50 lbs. Assorted parched almond dragees, 
 10 " Parched filbert dragees, vanilla 
 
 and rose, 
 10 " Pistachios, vanilla and rose, 
 10 " Assorted chocolate pellets, 
 10 " Chocolate . dragees, vanilla and 
 
 rose, 
 10 " Nougat, van ilia and rose(extra fine) 
 
 100 lbs. 
 
— 37 — 
 
 MIXTURE C. 
 
 50 lbs. Assorted blanched almond dragees 
 20 " Assorted olive shape almond paste 
 
 dragees, 
 
 10 '' Assorted cordial dragees almond 
 
 shape, 
 10 " Nougat extra, vanilla and rose, 
 10 " Filbert dragees, vanilla and rose, 
 
 100 lbs. 
 
 BIJOU MIXTURE. 
 
 50 lbs. Assorted roasted peanut dragees. 
 20 '' Assorted French chocolates, 
 10 " Cinnamon cordial dragees, 
 
 5 " Creme de menthe cordial dragees, 
 
 5 " Cloves dragees 
 10 " Jelly gum beans, 
 
 loo lbs. 
 
38 
 
 MIXED LOT. 
 
 This mixture is generally made up of all the 
 imperfect almond dragees, pralines ( burnt al- 
 monds), dipped creams, plain creams, dipped 
 chocolates, gum drops, etc., etc. 
 
 JORDAN SUGAR ALMONDS. 
 GRADE A. 
 
 60 lbs. Jordan Almonds, or 
 Gum coated Jordan almonds 
 Mold A sugar for engrossing 
 Filling and finishing 
 
 72 
 
 lbs 
 
 60 
 
 << 
 
 18 
 
 ( ( 
 
 150 lbs. 
 
 GRADE B. 
 
 50 lbs. Jordan Almonds, or 
 
 Gum coated Jordan almonds 60 lbs. 
 
 Mold A sugar for engrossing 72 " 
 
 Filling and finishing 18 " 
 
 150 lbs. 
 
— 39 
 
 GRADE C. 
 
 
 40 lbs. Jordan Almonds, or 
 
 
 Gum coated Jordan almonds 
 
 48 lbs. 
 
 Mold A sugar for engrossing 
 
 84 " 
 
 Finishing 
 
 18 " 
 
 150 lbs, 
 Canary, Alicante and other kinds of almonds 
 may be used instead of Jordans. The amount 
 of almonds can also be decreased, with a cor- 
 responding increase in the amount of sugar but 
 it is a mistake to do so, because such dragees 
 are very hard and consequently very uninvit- 
 ing, since good dragees must, above all, be 
 tender, so they can be easily broken with the 
 teeth. 
 
 AVOLA PLOTS SUGAR ALMONDS. 
 
 55 lbs. Avola flots Almonds, 
 
 Weight when gum coated 65 lbs. 
 
 Mold A sugar for engrossing 67 " 
 
 • Filling and finishing 18 " 
 
 150 lbs. 
 
— 40 — 
 
 LARGE PLOTS SUGAR ALMONDS. 
 
 Same as above. 
 
 BLANCHED ALMOND DRAGEES. 
 
 Boil some water, put the almonds in, and as 
 soon as the skin begins to come off rather easi- 
 ly, let the water drain off, without allowing the 
 almonds to cool, empty the strainer out on 
 a table, and cover them w4th a wet cloth. Then 
 blanch the almonds as quickly as possible and 
 ]Dlace them, a few at a time, on hair sieves, 
 where they are left to dry in the air until next 
 morning. Finally dry them in the stove or hot 
 closet at very inoderate heat, to prevent them 
 from cracking. 
 
 The almonds should be stirred up very care- 
 fully from time to time. 
 
 Like parched almonds, blanched almonds 
 also require two coats of gum. 
 
 Blanched almond dragees are generally made 
 of Avola flots, in all colors and with same fla- 
 vors as roasted almond dragees of grade A. 
 
— 41 — 
 
 The loss in weight of almonds by blanching 
 must be figured at 8%, and the waste from these 
 almonds can be used for fillings. 
 
 ROASTED ALMOND DRAQEES, 
 
 Parch the almonds in a coffee or cocoa roast- 
 er at very low heat, so as to cause the evapora- 
 tion of the moisture and prevent them from 
 swelling. Take the almonds out as soon as 
 they are of a fine yellow color. 
 
 On account of their brittleness, parched al- 
 monds are always given two coats of gum. 
 
 In roasted almonds, their loss in weight must 
 be figured at 6^/( . 
 
 Roasted almond dragees are made like sugar 
 Jordan almonds in all colors and with the same 
 flavors as in grade A and B. 
 
 PISTACHIO DRAGEES. 
 
 Place the pistachios in bran in the stove or 
 hot closet at a moderate heat, and as they con- 
 tain more oil than almonds, they may safely be 
 allowed to dry longer. 
 
— 42 — 
 
 In giving pistachios a coat of gum, the pan- 
 man need not fear to give them a rather long 
 charge, and to make the gum solution somewhat 
 thinner, so as to allow it to thoroughly penetrate 
 into all the cavities of the nuts. 
 
 Pistachios are made in grades A and B, and 
 finished in white and pink. 
 
 FILBERT DRAGEES. 
 
 Same treatment as pistachio dragees. 
 
 ROASTED FILBERT DRAGEES. 
 
 Take the same precautions in roasting and 
 proceed as in making parched almond dragees. 
 Finish in white and pink. 
 
 ROASTED PEANUT DRAGEES. 
 
 Peanuts are also made into dragees of all co- 
 lors, but the only flavor used is essence of lemon 
 or lime. 
 
 In roasting them, the same precautions must 
 be taken as in parching almonds. Peanuts are 
 
— 43 — 
 
 given two coats of gum, and they must be tho- 
 roughly sifted, so as to remove all waste, as 
 well as the small pieces. 
 
 Gum coated peanuts 60 lbs, 
 
 Mold A, sugar for engrossing 72 " 
 Filling and finishing 18 " 
 
 150 lbs. 
 DRAGEES OF ALMOND HALVES. 
 
 In order to reduce the cost price of almond 
 dragees when the market price of almonds is 
 high, in consequence of a poor crop, a machine 
 for cutting almonds in halves without breaking 
 them has been invented. 
 
 When almonds are to be cut 
 in halves, they should not be 
 dry, it is advisable, on the con- 
 trary, to leave them for a few 
 days exposed to fresh air, 
 whenever possible, to make 
 Almond splitting move tender for the cutting. 
 machine. 
 
— 44 — 
 
 When cut, dry them like whole almonds. 
 On account of the flat side, almond halves re- 
 quire two coats of g-um. Moreover, as two 
 halves are liable to stick together while being 
 worked, a few pinches of extra fine granulated 
 sugar should be added to the first charges. 
 
 Dragees of almond halves are made in all co- 
 lors and flavored as in Grade C. 
 30 lbs halved almonds, 
 
 Weight when gum coated t^S lbs. 
 Mold A sugar : 
 
 For engrossing 94 " 
 
 " finishing 18 " 
 
 150 lbs. 
 
 COMMON DRAGKES. 
 
 This being an article which has practically 
 been abandoned at the present time, I shall not 
 devote much space to it, as there is no longer 
 any reason for going into details. The materi- 
 als used for this kind of work are within the 
 
— 45 — 
 
 same range of prices as sugar. However, to 
 make this a thoroughly complete Guide, I shall 
 devote a few lines to this subject, in view of the 
 possibility of an advance in the price of sugar 
 which would compel the confectioners to fall 
 back on common dragees so as to have a supply 
 of low priced goods. 
 
 ENGROSSING WITH FLOUR. 
 
 Semi-fine Grade. 
 
 Use cold sugar syrup, marking 30" at most, 
 and charge it as usual on the gum coated al- 
 monds. When the almonds are uniformly wet, 
 sprinkle common flour over them, but be care- 
 ful not to let thein have too much, since it is 
 more advisable to add some more flour, if ne- 
 cessary, when the almonds are sweating, inas- 
 much as the surplus flour remains at the bottom 
 of the revolving pan, and compels the pan-man 
 to take out the almonds, in order to clean the 
 pan. 
 
 From twelve to fifteen charges of common 
 
^ 46 — 
 
 flour are generally sufficient for the semi-fine 
 grade. 
 
 Do not use heat while working with the flour, 
 as cold engrossing makes the charges much 
 smoother and gives less trouble in whitening 
 and filling the dragees. 
 
 Take your almonds out, let them dry for a 
 few days in the stove or hot closet and whiten 
 them afterwards. 
 
 COMMON GRADE. 
 
 Proceed as in making the semi-fine grade, 
 but use old molten sugar, or molten damaged 
 
 sugar, instead of the white syrup and, in place 
 
 of flour, scrapings, powdered in the mortar, 
 
 and all kinds of screenings gathered up in 
 
 sweeping. The dust caused by the work must 
 
 be collected and utilized for common grade 
 
 goods, in short, nothing should be allowed to 
 
 go to waste in the dragee department. 
 
 WJiiteriing dragccs zvhic/i Jiavebcen engrossed 
 with flotir or scrapings. 
 
— 47 — 
 
 Make the charges rather long, commencing 
 with the syrup used for engrossing the dragees, 
 shut off the blower, and do not open it again 
 until the dragees are thoroughly wet. 
 
 When they have attained the required size and 
 are well filled, proceed as in making the other 
 grades. Fill and finish in the same manner. 
 
 All goods with centres such as : liquor, hard 
 sugar and cream, as well as aniseed, caraway 
 and coriander, may be made in the semi-fine 
 and common grades. 
 
 NOUGAT DRAGEES. 
 
 Nougat dragees are generally made almond 
 or square shaped and charged with the same 
 proportional amounts of sugar as the grades A, 
 B and C. They are finished in white and pink. 
 
 By passing the nougat through rollers, it is 
 also made into beans, lentils, large and medium 
 size, and small squares. 
 
 The nougat centres must be given a gum 
 coating as soon as received, and if they contain 
 
- 48 — 
 
 a certain amount of moisture, they should be 
 turned in the revolving pan while operating 
 the blower at full force. Add a few pinches of 
 sugar to them, take them out of the pan and 
 sift to remove the waste which forms while 
 being turned in the pan. 
 
 HOW NOUGAT IS GUM COATED. 
 
 Wet the nougat centres with cold syrup, but 
 do not charge them too long, and put in some 
 granulated sugar, to prevent them from stick- 
 ing together. Then add powdered gum arable 
 and dry with flour, let them revolve in the pan 
 until the coating is dry, which may be ascert- 
 ained by scratching with the finger nail, when 
 the gum will resist if dry. Care should be 
 taken to operate the blower at full force, to has- 
 ten the drying process. 
 
 The nougat is subsequently engrossed in the 
 same manner as almonds, no heat being used 
 for engrossing. 
 
49 
 
 HOW TO MAKE NOUQAT CENTRES. 
 
 GRADE A. 
 
 5 lbs. powdered sugar, 
 
 3 " blanched and chopped almonds. 
 
 Place the sugar (without water) in a pan over 
 a slow fire, stir until it is melted and add the 
 almonds (which must previously be kept in a 
 hot place) little by little. Mix thoroughly and 
 add the juice of two lemons, or a few drops of 
 lemon essence. 
 
 Pour the mass on an oiled marble slab and 
 feed through the rollers. 
 
 GRADE B. 
 
 Boil lo lbs sugar mold A and 2 lbs glucose 
 at 300^ and pour it on an oiled slab. Add 4 lbs 
 chopped and parched almonds, mix, roll out 
 and make same as grade A. 
 
 GRADE C. 
 
 Make same as above- grades, but use all the 
 almond, peanut, pigralia nut, waste, etc. 
 
— 50 — 
 
 NOUGATINE. 
 
 Feed through the rollers for shaping into me- 
 dium sized pillows. 
 
 VANILLA CENTRES. 
 
 Pounded sugar - - - 5 lbs. 
 Chopped almonds - - 3 " 
 Powdered vanilla - - 4 oz. 
 Finish in white and pink. 
 
 MOKATINE, 
 
 Pounded sugar - - - 5 lbs. 
 Chopped almonds - - 2 " 
 Coffee ground into fine grs i ' ' 
 Finish in coffee color. 
 
 PISTACHINE. 
 
 Pounded sugar - - - 5 lbs. 
 Chopped almonds - - i].^ lbs. 
 Chopped pistachios - - 1^/2 ** 
 Powdered vanilla - - 2 oz. 
 Finish in light green color. 
 
— 51 — 
 
 CHOCOLATINE. 
 
 Pounded sugar - - - 5 lbs, 
 
 Chopped almonds - - 1% lbs. 
 
 Roasted cocoa, ground- i^ " 
 
 Powdered vanilla - - 2 oz. 
 Finish in violet color. 
 
 FILBERTINE. 
 
 Pounded sugar - - - 5 lbs. 
 
 Chopped almonds - - 1% lbs. 
 
 Chopped filberts - - - 1% *' 
 
 Powdered vanilla - - 2 oz. 
 Finish in orange color. 
 
 EXCELSIOR DRAGEES. 
 
 Blanch a batch of almonds, and when dry, 
 roast them very carefully, as indicated for roast- 
 ed almond dragees, or in the oven, if possible. 
 When roasted, give them a coat of gum. 
 
 Preparation. 
 Dilute cold glucose until it indicates 36" and 
 cold syrup 30°. Then take two parts glucose 
 
— 52 — 
 
 and one part syrup, and mix them together. 
 
 Flavor this preparation with spirits of lemon, 
 orange or strawberries, or nse a superior grade 
 of extracts, if spirits are not available. Acid- 
 ulate the preparation slightly, and color a light 
 coffee brown. 
 
 In putting the layers on the almonds, care 
 should be taken to wet them no more than is 
 absolutely necessary to prevent the goods from 
 losing their correct shape, while the pan 
 revolves. A pinch of extra fine granulated su- 
 gar should always be added to each charge, and 
 the goods should be sprinkled with the very 
 finest powdered sugar, following the same 23ro- 
 cess as indicated for sugar coating. From lo 
 to 12 charges will be sufficient, but it is advisa- 
 ble to put them on in two instalments, i. e. 
 from 5 to 6 charges one day and the remaining 
 charges the next day, to give them a better 
 chance to dry. 
 
 Glaze same as Julienne dragees. 
 
I 
 
 — 53 — 
 
 FRUIT DRAGEES. 
 
 Cook the fruit a.s when making jam or mar- 
 melade, flavor and pour into moulds pressed 
 into very dry starch, sprinkle with powder as 
 usual, allow them to stand until the next day, 
 but do not place them in the stove or hot closet, 
 as the heat would cause the shapes to become 
 hollow. 
 
 Plaster moulds^ natural size. 
 
 The molds pressed into the starch must be 
 of small size, such as squares, olive, filbert 
 shapes, etc. 
 
 In cooking the material for the jam or mar- 
 melade centres, take equal parts of fruit and 
 
— 54 — 
 
 GUM COATING OF FRUIT CENTRES. 
 
 Put the centres in small lots in a pan and 
 give them a coat of gtim by moistening them 
 slightly, yet sufficiently, with cold syrup mark- 
 ing 30°. While moistening, throw in a few 
 pinches extra fine granulated sugar, to prevent 
 the fruit centres from sticking together. As 
 soon as they are sufficiently moistened, sprinkle 
 one or two handfuls extra fine granulated sugar 
 over them and drop them at once into powdered 
 gum arable, without any mixture of flour or 
 icing sugar. Stir thoroughly, sift them and 
 place them in small lots on hair sieves. Cover 
 with a cloth, to keep out the air, as the dragees 
 would otherwise crack. 
 
 Repeat this operation twice the next day, 
 thus giving them 3 gum coatings in all. When 
 dry, start the engrossing, as when making other 
 dragees, but use cold syrup throughout, and 
 take care to throw in from time to time a few 
 pinches of granulated sugar, to prevent the 
 
— 55 — 
 
 dragees from sticking together. Turn on a 
 strong blast, in order to dry the charges as 
 quickly as possible, since they might otherwise 
 flatten out. 
 
 During the filling and finishing, a jet of 
 steam may be admitted at intervals, merely for 
 warming the revolving pan. 
 
 Apricotines should be finished in orange color. 
 
 Green dragees " " " " pale green, 
 
 Strawberry'' " " " "pink. 
 
 The fruit pulps to be used in casting the 
 centres must be unfermented. This is extreme- 
 ly importand, for when you open a box it fre- 
 quently occurs that the fruit contained in it is 
 sour; even through cooking you cannot com- 
 pletely do away with that fermentation ; a result 
 of it is that your dragees when finished, begin 
 to crack after a short time. 
 
 Yet should you not have at your disposal any 
 other but fermented fruit, you must heat them 
 up four or five times during the day; it will 
 cause the fermentation to disappear. 
 
- 56 - 
 
 ALMOND PASTE DRAGEES. 
 
 Dragees with almond paste centrCvS are made 
 on olive shaped cores, rolled either with the i^ill 
 roller or by hand. 
 
 They are g-um coated and engrossed like fruit ' 
 centres. 
 
 Forms ( natural size ) obtained from the 
 Pill roller. 
 
57 
 
 HOW TO MAKE ALMOND PASTE. 
 
 Grind 5 lbs. newly blanched almonds with 
 i^ lbs. extra fine granulated sugar. If the 
 paste is hard, a little syrup may be added. 
 When ground, put the mass in a pan. Mean- 
 while boil 15 lbs. mold A sugar with 2 lbs. of 
 glucose at 300" Fahrenheit, and pour it little by 
 little on the paste, while a helper mixes the 
 mass with a wooden spatula. When the sugar 
 has been mixed with the almond paste, work 
 the mass vigorously in order to bleach it, and 
 spread it out on a marble slab and allow it to 
 cool. 
 
 Paste which has not been sufficiently worked 
 is liable to ferment. 
 
 After cooling, the paste is run through the 
 machine which should first be loosened up and 
 then gradually tightened, in order to make the 
 paste fine and give it body. Great care must 
 be taken not to make it oily, which will event- 
 ually happen if the paste is run too frequently 
 
- 58- 
 
 through the machine for the purpose of soften- 
 ing it, or if the grinding mill is tightened up 
 too much from the start. 
 
 Almond paste may be flavored either with 
 distilled spirits, essences or liquors. 
 
 If almond paste is to be flavored with fruit 
 juices, use dry blanched almonds, grind them 
 and moisten them with an ample amount of 
 juice. Boil the mold A sugar at over 310" 
 Fahrenheit ; avoid adding sugar after the paste 
 has been finished since fermentation might 
 otherwise set in. 
 
 COFFEE ALMOND PASTE. 
 
 Grind the almonds with 8 oz. coffee extract. 
 
 ALMOND AND FILBERT PASTE. 
 
 Use equal parts of almonds and parched and 
 blanched filberts. 
 
 ALMOND AND PISTACHIO PASTE. 
 
 Use equal parts of almonds and pistachios 
 ground with vanilla syrup colored with a touch 
 of green. 
 
— 59 — 
 
 CHOCOLATE ALMOND PASTE. 
 
 When the sugar has been boiled at 300" Fah- 
 renheit, heat 2 lbs. unsweetened cocoa at mo- 
 derate heat, and mix it with the paste, before 
 pouring on the boiled sugar, then flavor with 
 vanilla. 
 
 ORGEAT ALMOND PASTE. 
 4I/2 l^s- blanched almonds, 8 oz. blanched 
 bitter almonds, i %. lbs. extra fine granulated 
 sugar. 
 
 Grind with orange blossom water, the grated 
 outer peel of 4 lemons, and a little vanilline 
 extract. 
 
 15 lbs. mold A sugar ) boiled at 300° 
 2 " glucose I Fahrenheit. 
 
 BURNT ALMOND PASTE. 
 
 4 lbs. dry blanched almonds 
 2 " extra fine granulated sugar, 
 Grind with vanilla syrup. 
 Make a nougat of i lb. filberts, i lb. almonds 
 and 3 lbs. granulated sugar. 
 
— 6o — 
 
 When cold, pound into grains, mix Avith the 
 paste, and boil : 
 
 1 8 lbs. of sugar, 
 3 ' ' glucose 
 at 300" Fahrenheit. 
 The centres should be dried in the open air. 
 Many confectioners crystalize these centres 
 cold, in order to keep them more tender. 
 
 ALMOND PASTE FOR MOLDING IN 
 STARCH MOLDS. 
 
 Stir I lb. of almonds into a little syrup which 
 has been slightly heated in the steam pot. 
 
 Boil 8 lbs. of sugar with a little glucose at 
 230*^ Fahrenheit, mix in the almond paste and 
 pour the mixture quickly from a saucepan pro- 
 vided with a spout into molds pressed into starch, 
 which may have the shape of chestnuts, filberts, 
 squares, olives, etc. 
 
 Flavor with vanilla, orange, lemon or straw- 
 berry, etc. These centres are always candied 
 cold. 
 
6i — 
 
 DRAGEES WITH HARD CHOCOLATE 
 CENTRES. 
 
 Molding press for dragee centres. 
 
 Melt extra fine chocolate at very moderate 
 heat, and work it up on a marble slab. When 
 ready, put the chocolate in the molding press. 
 The desired shapes, such as almonds, squares 
 or lozenges, must be embossed on the plates on 
 which the chocolate is delivered by the press. 
 
 When the plate is filled, remove it from the 
 •molding press, exert some pressure on it with 
 the arm, while striking it a few light taps, to 
 
— 62 — 
 
 flatten out the chocolate. Then turn the plate 
 and shake it up ligfitly, to give the pieces an 
 oval shape, and to prevent the part which has 
 not been molded from retaining a flat surface. 
 
 The plates must afterwards be allowed to 
 stand for a few hours in a cold dry place. 
 To take the centres from the molds, strike the 
 plate a few smart blows on a table. 
 
 The gum coating and engrossing must be 
 done cold throughout, as in making dragees 
 with ordinary chocolate centres. 
 
 These dragees are made in grade A. 
 Finish in white and pink. 
 
 CHOCOLATE PELLETS. 
 
 Sugar 1 6 lbs., unsweetened cocoa 7 lbs., 4 lbs. 
 gum dissolved in ^2 gallon of water. 
 
 Melt the sugar into a syrup marking 25°, mix 
 in, little by little, first the melted cocoa and 
 then the gum, then boil on a slow fire into me- 
 dium hard goods at 246" heat, while continually 
 stirring, and allow the mixture to cool. 
 
- 63 - 
 
 When cool, roll into small olive shapes by 
 using the pill roller. 
 
 Give two coats of gum and charge cold until 
 the olive shapes have acquired a sufficiently 
 hard crust. Then let them stand until next 
 day and continue the work of engrossing. 
 Finished in white, vanilla flavor. 
 " " pink attar of roses flavor, 
 '* '' purple violet essence flavor, 
 " " green, peppermint flavor 
 
 CHOCOLATE DRAGEES OLIVE SHAPE. 
 
 Made same as chocolate pellets, but in larger 
 olive shapes. 
 
 Finish in violet color and flavor with vanilla. 
 
 Important : — All chocolate centres must not 
 be heated while engrossing them, since the ex- 
 pansion of the chocolate core would cause the 
 dragees to crack and become stained by the fat- 
 ty mass. 
 
 CHOCOLATE CENTRES. 
 
 Recipe No. i — 6 lbs. of sugar, 4 lbs. glucose, 
 boiled at 30° heat. Add i lb. of cocoa butter. 
 
-- 64 
 
 2 lbs. unsweetened chocolate, and be very careful 
 to stir lightly. 
 
 When boiled, reduce to 260° heat hard goods 
 by adding thick milk cream, pour out on a 
 marble slab and turn up the corners towards the 
 centre, until the paste is firm and lukewarm. 
 Then feed through rollers to make pillow shapes. 
 
 When the pillow shaped centres have cooled, 
 they must be gum coated at once like fruit 
 
 dragees. 
 
 Mortar 
 
 Recipe No 2.— 
 Dissolve i^^ lb. of 
 gum tragacanth in 
 2 quarts of water 
 which should be 
 poured on little by 
 little, as the gum 
 dissolves. When 
 completely d i s - 
 solved, pound it in 
 a marble mortar, 
 strain through a 
 
- 65 - 
 
 cloth and put the gum back into the mortar. 
 Stir in with a pestle 6 lbs. cocoa powder con- 
 taining no butter and continue to stir up, while 
 thoroughly mixing sugar icing into the mass, 
 until the paste is firm enough to be worked up. 
 
 As soon as each centre is worked up, it is 
 rolled in powdered sugar. When a crust has 
 formed, they are engrossed like almond dragees. 
 
 Recipe No, 3 — Take 10 lbs. of sugar, 4 pints 
 of water and 6 lbs. glucose, and boil into hard 
 goods at 300" Fahrenheit. Add one oz. butter, 
 one oz. vaseline paste, twenty oz. cocoa, mix 
 all the ingredients lightly together, and pour 
 out on a marble slab as soon as the sugar has 
 again come to a boil. Feed through the rollers 
 to have pillow or oblong shapes. 
 
 The centres are gum coated like fruit dragees. 
 
 Recipe No. 4 — Melt 10 lbs. of Caracas choco- 
 late, without sugar, in a steam pot, and stir in 
 6 lbs. hard honey. Stir while hot, and after the 
 paste has cooled and proves to be soft, harden 
 with sugar icing. 
 
— 66 — 
 
 The centres are gum coated like fruit dragees. 
 
 Recipe No. 5--4 lbs. cocoa, 
 
 " " lo lbs. cream, 
 
 " " 4 lbs. glucose, 
 
 " " 3 ^ oz. vanilla powder. 
 
 Pour into starch inolds and gum like fruit 
 
 dragees. 
 
 Recipe No. 6 — 2 lbs. gum dissolved in 2 pints 
 
 water. Boil 15 lbs. sugar and 2 lbs. honey at 
 
 300", take 12 lbs. cocoa and 7 oz. vanilla powder, 
 
 and mix while steam is turned on. 
 
 Make into olive shapes and dump into very 
 
 finely powdered gum. 
 
 Recipe No. 7 — Take i lb. honey and i lb. 
 
 glucose and melt over a moderate fire. While 
 
 the mass is melting, stir in 2 lbs. powdered 
 
 sugar, 1 1/2 oz. vanilla powder and keep stirring 
 
 until the paste is thoroughly liquid, but do not 
 
 let it come to a boil. 
 
 Take the pan off the fire, beat up the white 
 
 of 8 eggs very stiff and add it little by little to 
 
 the mass in the pan, put it back on a slow fire 
 
- 67 - 
 
 and beat the paste vigorously. Then boil 28 oz. 
 sugar with 7 oz. glucose, taking care to boil it 
 at the same heat as the hard goods in the paste, 
 i. e. 280", and add 2 lbs. unsweetened chocolate. 
 
 When this mixture is ready, add 2 lbs. almonds 
 ground into powder, and 1^ lb. minced pis- 
 tachios, and be careful to put the almonds and 
 pistachios in a thoroughly hot stove. 
 
 While lukewarm, make the paste into pillow 
 and olive shapes. 
 
 Glim like fruit dragees. 
 
 Recipe No. 8 — Use 10 lbs. sugar, 7 lbs. extra 
 fine chocolate and 3 lbs. gum in 3 pints of water. 
 Boil the sugar at 230", and mix in a pan with 
 the melted gum and the hot chocolate. 
 
 Flavor with vanilla powder. 
 
 FRENCH CHOCOLATINE.S. 
 
 3 lbs. Gum dissolved in 3 pints water, 
 8 " Sugar and 2 lbs. glucose, boiled 
 
 at 300", 
 
 4 " Melted cocoa, 
 3)^ oz. Vanilla. 
 
— 68 — 
 
 Mix these ingredients while steam is turned 
 on, pour on a marble slab and when cold make 
 into olive shapes with the pill roller. Gum as 
 fruit dragees. Finished in white. 
 
 SPANISH CHOCOLATINES. 
 
 Flavor with cinnamon. Finish in bright 
 yellow. 
 
 MEXICAN CHOCOLATINES. 
 Flavor with ambergris. Finish in chocolate 
 color. 
 
 INDIAN CHOCOLATINES. 
 Flavor with sandal wood oil. Finish in green. 
 
 ORIENTAL CHOCOLATINES. 
 
 Flavor with musk. Finish in rose color. 
 
 CEYLON CHOCOLATINES. 
 Flavor with clove oil. Finish in orange color. 
 JAVA CHOCOLATINES. 
 
 Coffee extract. Finish in coffee color. 
 Gum like fruit dragees. 
 
— 6q — 
 
 CRYSTALLIZING. 
 
 When cooking your crystal have it at a 33^ 
 mark for sweets and at 34° for articles suscep- 
 tible to softening" for instance, dragee centres 
 which must be heated moderately before casting 
 in the starch. 
 
 It is not necessary to cook a candy a long 
 time, it is rather bad, for sugar too wet, and re- 
 maining too long in cooking on the fire or with 
 steam looses some of its tendency to crystal- 
 lization. 
 
 Following is a formula for arriving exactly 
 to the 33/2 mark. 
 
 2^ lbs. sugar, 
 I lb. water, 
 or 100 lbs. sugar, 
 40 lbs. water, 
 
 Put your sugar and water in the pan, melt 
 them, then as soon as boiling, as a precaution, 
 
— 70 — 
 
 sponge the sides of the pan, because very little 
 is needed to cause the sugar to grain ; a few 
 additions of boiling water will bring your mass 
 to the desired mark. If you follow my indi- 
 cations as to the proportions of sugar and water, 
 do not add any acetic acid, as is the custom of 
 some pan-men. 
 
 You make it greasy uselessly. 
 
 When -you have reached the desired mark 
 put the basin aside away from any dust and 
 steam, then" cover it either with wet perforated 
 paper or a damp cloth, it will facilitate the re- 
 moval of the crusts that forms at the surface. 
 
 Always employ cold sugar to put on your 
 dragee centres. 
 
 You can cook your crystallized sugar remnants 
 several times by adding a little extra fine 
 granulated sugar. 
 
 Centres so prepared must always be allowed 
 to remain at least 12 hours, then drain them 2 
 or 3 hours before gum coating. 
 
— 71 — 
 
 CREAM CENTRE DRAGEES. 
 
 * Before pouring the cream centres into the 
 starch molds, they should only be slightly heat- 
 ed, i. e. they must be only so hot that when 
 they are melted in the steam pot, and a little is 
 taken out with the paddle, it will not burn the 
 tip of the tongue. 
 
 These centres can be molded in all shapes 
 and given any desired flavor. 
 
 Do not take them out of the starch molds un- 
 till they are cold. 
 
 Many manufacturers candy the cream centres 
 with syrup marking 34", but I consider this tm- 
 necessary, if the centres are sufficiently solid. 
 
 They are gum coated like fruit centres. 
 
 * As to the manufacturing of creams, see the 
 details in the article "Small Eggs". 
 
— 74 
 
 MARRONS. 
 
 Chestnuts. 
 
 Centres — 20 lbs. rich cream paste, 8 lbs. 
 Caracas cocoa. Heat in the steam pot. 
 
 Make sufficiently liquid for pouring into molds, 
 by adding syrup. 
 
 Pour into starch molds chestnut shaped. 
 
 Gum as soon as the centres have become 
 sufficiently solid. Finish in chestnut color then 
 gl^ze and indicate the stem with white royal 
 icing. 
 
— 75 
 
 FILBERTS. 
 
 Filberts. 
 
 Centres — 16 lbs. cream paste, 2 lbs. parched 
 and finely ground filberts, i cordial glassful of 
 alcohol. Heat in the steam pot and have it 
 sufficiently liquid for pouring into molds, by 
 adding syrup. 
 
 Pour into filberts shaped molds made of starch. 
 
 Candy cold with syrup marking 34". 
 
 Gum and engross like marrons. 
 
 Finish in filbert color, glaze and indicate stem 
 with white royal icing. 
 
- 76 - 
 
 GREEN ACORNS 
 
 Acorn. 
 
 Centres — 1 6 lbs. cream paste, 2 lbs. almond 
 paste, softened with syrup. Heat in the steam 
 pot and have it sufficiently liquid for pouring 
 into molds, by adding- syrup. 
 
 Flavor with vanilla or lemon. 
 
 Pour into a-corn shaped molds made of starch. 
 
 Candy cold with syrup marking 34°. 
 
 Gum and engross like marrons. 
 
 Finish in green, glaze and dip the stem or 
 bottom part into chestnut colored white royal 
 icing. After dipping, stand the acorns up in 
 chestnut colored extra fine granulated sugar. 
 
77 
 
 COFFEE ACORNS. 
 
 Make same as green acorns, but color the 
 cream centres with coffee extract. 
 
 Finish in coffee color and dip stem into chest- 
 nut colored icing-, as used for green acorns. 
 
 ALMOND SHAPED CREAM DRAQEES. 
 
 Use 50 lbs. Cream, 
 
 15 lbs. Almond paste, 
 5 lbs. Roasted filberts, ground very fine 
 with I lb. granulated sugar, moistened with a 
 little syrup or water. 
 
 2 lbs. Unsweetened cocoa, 
 2 lbs. Honey. 
 Melt the cocoa at moderate heat and mix all 
 the ingredients together. Color the mixture in- 
 tenselywith caramel, and flavor it strongly with 
 Vanilline crystallized. Then divide it into 5 
 batches and heat slightly. If too thick, thin 
 down with syrup until it marks 30", and pour 
 into almond shaped molds made of starch. 
 AVhen cold, take the centres from the starch 
 
- 78 — ' 
 
 board, candy them with crystallizing- syrup 
 marking- 34", in which they must be left for 12 
 hours, then let them drain for 3 hours at most 
 and drop them into powdered gum arable. 
 Allow them to dry overnight on screen boards, 
 and put on the two additional coats of gum by 
 the same method used for acorns, marrons and 
 filberts. 
 
 Engross, fill and finish the centres in accord- 
 ance with the instructions given for fruit 
 dragees. Finish in white and pink. 
 
 SMALL EGGS. 
 
 Plaster Molds, Natural Size. 
 
— 79 — 
 
 12 lbs. Sugar, 
 
 2 lbs. glucose or small pinch of 
 
 cream of tartar, 
 
 3 pints of water. 
 
 Put the sugar, (glucose, cream of tartar) and 
 water in a copper basin, leave it on the fire until 
 boiling point, then, with the hand clean tho- 
 roughly the sides of the basin and cover it for 
 a few minutes. 
 
 Bring your sugar to 240", pour it on a clean 
 cold marble slab surrounded with small iron 
 bars. 
 
 When cold stir the sugar with a steel spatula 
 until it becomes a paste, then leave it on the 
 marble slab, place a damp cloth over it and 
 leave it there for an hour. 
 
 After this, knead it well to bring back the 
 cream, put it in a copper basin, place the latter 
 in another basin filled w4th boiling water and 
 stir until the cream becomes liquid and hot, 
 should the cream be too thick, add a little syrup 
 to soften it. 
 
— 8o — 
 
 Yoti will know your preparation is ready to 
 be cast in the starch when it will not burn the 
 tongue if you take any on the knife you have 
 been working with. 
 
 The larger the centres the more heat you 
 must give to the cream. 
 
 To keep the centres always soft, add to the 
 above 6 oz, of glycerine; mix it well before 
 casting. 
 
 Flavor according to taste. 
 
 When preparing coffee cream centres color 
 your paste with coffee extracts. 
 
 When preparing chocolate cream add 3 oz. 
 of chocolate without sugar for every pound of 
 cream. Chocolate must be melted slowly before 
 mixing with the cream paste, then you may 
 proceed to the molding or casting. 
 
 These centres are generally hard when taken 
 from the starch, but they get soft w^hen worked 
 up in dragee. 
 
 Once your centre is cast in the starch, in the 
 egg shaped molds or casts, as represented in 
 
ihe text, allow them to lay until the following 
 day, in a dry place without steam. 
 
 When you take them out, you do not crystal- 
 lize them you must previously gum them in the 
 following way. 
 
 If your centres are colored, take some syrup 
 made with old sugar ; if they are white, take 
 some remnants of crystallized sugar, wet it just 
 as much as is necessary while adding a small 
 quantity of extra fine granulated sugar to pre- 
 vent them from sticking together, then some 
 pulverized gum to give them some solidity and 
 finish the drying process with some flour. 
 
 That part of the handling must be done as 
 rapidly as possible to prevent the centres from 
 getting soft and smashed while turning in the 
 small revolving pan used for the gumming. 
 
 In the evening you renew the same gumming 
 but you then wet the articles more liberally and 
 the following day you gum again twice, taking 
 care to shake them several times during the 
 
— 82 — 
 
 day. All these gummed articles must be set in 
 screened pans. 
 
 After gumming four times successfully the 
 centres, the flat side disappears almost entirely 
 and once made into dragees it cannot be seen 
 any longer. 
 
 It is the reason why I have reproduced in 
 natural size the small plaster mold (cast) then 
 also the same cast cut in two to show exactly 
 the height of the part printed in starch. 
 
 You engross them as the fruit centres, without 
 the use of heat, and you finish them in all colors. 
 
 Once assorted you varnish them and proceed 
 to the mottling. 
 
 MOTTLED EGGS, VEGETABLES AND FRUIT. 
 
 To mottle the different articles, you place your 
 eggs, vegetables or fruit on screen boards speci. 
 ally reserved to that kind of work, one layer at 
 the time. 
 
 Place on a dish the same color you are using 
 to color your syrup, add to it a little liqiiid gum 
 
- 83 - 
 
 to thicken it and especially to prevent dots from 
 spreading ; then, take a small quite hard hair 
 brush dip it lighly and softly in the above color 
 and give small taps on the back of the brush 
 with the blade of a knife, while bending the 
 
 hair. 
 
 Repeat the same thing several times on the 
 same articles but with different colors. 
 
 Each mottling must be thoroughly dry before 
 you proceed w4th a different color. 
 
 White articles can be mottled as follows : 
 
 i" Mottling, green, 
 
 2" " coffee color, 
 
 3» '* violet. 
 
 PINK ARTICLES. 
 
 1° Mottling, violet, 
 2" " yellow, 
 
 3" " Marron. 
 
 YELLOW ARTICLES. 
 
 i" Mottling, red, 
 
 2" " viole^-, 
 
 3° " green, etc. etc., 
 
^ 84 - 
 
 Never attempt to mottle on the same day you 
 have made your dragee. 
 
 All articles must have been varnished before 
 proceeding with the mottlino-. 
 
 HARD SUGAR DRAGEES. 
 
 Hard sugar centres may be made in 
 practically unlimited variety, as far as 
 flavor and shape are concerned. 
 
 In making hard sugar centres the 
 pan men should, above all be careful 
 not to use old sugar which has com- 
 menced to sour or become too greasy. 
 
 I would advise the use of fresh sugar 
 or candy drains. It is easier for the 
 pan man to work the centres when they 
 are dry and not liable to leak, either on 
 account of their containing too much 
 glucose or acid, both to be found in old 
 
 Ther 
 mometer SUgar. 
 
 In this connection I would state that I know 
 
 
- 85 - 
 
 of no means for stopping or remedying leaking 
 when it has once set in. 
 
 The centres are made of pulled and clear 
 suofar. 
 
 Hard Sugar Centers. 
 
— 86 — 
 
 In gum coating these centres, the same pre- 
 cautions must be used as for nougat centres. 
 
 Very attractive mixtures may be made in all 
 colors and fed through the rollers to obtain 
 almond shapes and mediumsize sqiiares. 
 
 FRENCH CHOCOLATE. 
 
 lo lbs. sugar, 
 2 ' ' glucose, 
 i^ " unsweetened cocoa. 
 
 Boil the sugar and the glucose to 3 1 o", when 
 boiled, pour it on an oiled marble slab, and put 
 
— 87 — 
 
 immediately over it the cocoa, which should be 
 previously sliced in small pieces to help an early 
 melting. 
 
 The cocoa can be replaced with powdered 
 cocoa. 
 
 Before sending the different shapes to the 
 cylinder, (see the cut) mix thoroughly both co- 
 coa and hard sugar. 
 
 Gum and engross as told for dragees with 
 hard sugar centres. When engrossing flavor 
 with a little vanilline. 
 
 Is finished in all colors. 
 
 COLORED CENTRES. 
 
 Boiled sugar, cream, liquor, almond paste 
 and other centres must always be flavored and 
 colored the same shade in which the dragees 
 are finished, so as to avoid any mistakes in 
 making them. 
 
— 88 — 
 
 LIQUOR DRAQEES. 
 
 The cores on which these dragees are made 
 
 Plaster Molds^ Natural size. 
 
89 
 
 may be given a great variety of shapes. 
 
 Use plaster patterns of the desired size and of 
 
 the shapes required for the dragees to be made, 
 they are cast in starch. 
 
 These dragees mostly made have the shape of 
 almonds, small sticks, vegetables, squares, 
 eggs, etc. 
 
 The average mark of the liquors poured into 
 the starch molds is 36°, but for large centres, 
 such as beans, large eggs, etc., they should be 
 boiled down to 37 degrees, so as to make the 
 crust stronger. 
 
 Since the liquor centres are liable to swell, a 
 little alcohol is put in, for preventing fermen- 
 tation. ' 
 
 PREPARATION OF THE LIQUOR CORES. 
 
 Prepare sugar into a syrup marking 30 de- 
 grees, put 4 lbs. of this syrup into a saucepan 
 and boil it at 246" heat. When boiled, take 3 
 lbs. of the same 30" syrup made the day before, 
 add 3 table spoonfuls of liquid gum, dissolved 
 
91 
 
 on the same day, if possible, and mix all these 
 ingredients together. 
 
 Cast immediately the mixture into the molds 
 and let the boards stand in a cool place. 
 
 The cores need not be turned over on the 
 boards. They must be candied with 34" syrup 
 to reinforce the crust. 
 
 It would be impossible for me to state the 
 exact amount of flavor which should be put into 
 these centres, since different manufacturers use 
 more or less flavor, and more or less strong fla- 
 voring extracts. The amount of flavor must 
 therefore be determined by the pan-man as he 
 thinks best. 
 
 If the cores are flavored with alcoholic liquors, 
 no alcohol need be added to the syrup. 
 
 When using oily extracts to flavor, they 
 should always be mixed with alcohol. 
 
 These cores are generally flavored with cinna- 
 mon, mint, peppermint, spearmint, cloves, gin- 
 ger, winter- green, violet, root beer, etc., etc. 
 
— 92 — 
 
 GUM COATING THE LIQUOR CENTRES. 
 
 Allow the centres to drain 3 hours, take them 
 
 out of the crystallizing pan and put them in 
 
 small batches into a small revolving pan. Let 
 
 the pan revolve and sprinkle the centres with 
 
 powdered gum arable, and add a little flour to 
 dry them. Then take the centres out of the 
 
 pan and place them little by little on grated 
 boards. On account of the moisture that may 
 sweat out and cause the centres to stick to- 
 gether, they should be stirred up from time to 
 time. 
 
 Repeat the same operation next day, by 
 wetting the liquor centres with cold syrup, and 
 sprinkling them with gum powder and flour. 
 
 The centres are engrossed in the same manner 
 as fruit, almond paste and cream dragees. 
 
 TEA LIQUOR DRAGEES. 
 
 Make an infusion of i lb. black tea in ij4 
 quarts of water. At least one quart must be 
 drawn off by straining the infusion througli. a 
 cloth. 
 
~ 93 — 
 
 Take i}4 lbs. blanched almonds and pound 
 them in water so as to obtain i quart emulsion. 
 
 Boil 15 lbs. of sugar at 300" heat, thin down 
 to 36" with the almond emulsion and the tea in- 
 fusion, mixed together, add 5 tablespoonfuls of 
 gum solution and 1 4 pint alcohol. 
 
 Allow the mixture to stand 20 minutes before 
 pouring it into the molds. Sprinkle with starch 
 and put in a cool place. 
 
 CHOCOLATE LIQUOR DRAGEES. 
 
 Sugar, 10 lbs. 
 
 Caracas cocoa, without sugar, 8 oz., stirred 
 into i)4 lbs. of sugar syrup marking 28" 
 
 90" Alcohol, 10 oz. 
 
 Flavor with vanilla. Pour into starch molds 
 and sprinkle with starch. 
 
 FILBERT LIQUOR DRAGEES. 
 
 For each pound of sugar, take i oz. filberts, 
 pound them very fine in water and extract the 
 emulsion by straining through a fine cloth. Add 
 
— 94 — 
 
 a few drops orange blossom water, gum so- 
 lution and alcohol. 
 
 i/^ Quarts filbert emulsion are required for 
 thinning down to 36^10 lbs. of sugar boiled at 300° 
 
 COFFEE LIQUOR DRAQEES. 
 
 Boil sugar at 300" and thin down to 36" with a 
 strong infusion of coffee. 
 
 JELLY DRAGE^ES, 
 
 For each 15 lbs. of sugar, take i oz. of Japan 
 moss which must be steeped in water one hour 
 before using. 
 
 I Pint liquid flavor is required for each 10 lbs. 
 of sugar, as well as : 
 
 5 tablespoonfuls of gum solution, 
 
 1-5 pint of alcohol. 
 
 Omit the alcohol if spirit flavor is used. 
 
 VEGETABLE LIQUOR DRAGE^ES. 
 
 Vegetable dragees are either imitations of 
 vegetables, such as kidney beans, peas, radish- 
 es, carrots, gherkins, lentils, tomatoes, turnips, 
 or else of fruits, such as strawberries, pears. 
 
— 95 — 
 
 apples, apricots, lemons, etc. 
 
 They are made in accordance with the in- 
 structions given for making liquor cores, and 
 finished in colors, in imitation of those of the 
 fruit or vegetable they represent. 
 
 Lemons, strawberries and gherkins are 
 pearled. 
 
 Vegetable liquor dragees are sometimes ei- 
 ther speckled, or painted, or else decorated with 
 royal icing ' 
 
 To speckle them, place then on boards in a 
 single layer, put some color in a can co.ver, dip 
 a brush very lightly into the color and tap 
 smartly on the brush with the blade of a knife. 
 Repeat this operation on the same dragees either 
 w4th one or two colors, and allow them to dry. 
 
 If fruit or vegetable dragees are to be deco. 
 rated, place them on boards filled with non- 
 pareils and decorate each dragee with royal 
 icing. 
 
 For painting vegetable or fruit dragees, place 
 them on boards as for speckling, but put them 
 
- 96 - 
 
 with a cotton puff lightly dipped into the color. 
 Care must be taken to varnish the fruit and 
 vegetable dragees before decorating or speckling 
 them. 
 
 LIQUOR BOTTLES. 
 
 Pour your sugar in bottle shaped starch molds 
 and color your liquor centres according to fla- 
 vors used. 
 
 36!/^ for large bottles, Beaume, 
 35!/^ " " " Beaume, 
 
 Plaster Molds^ Natural Size. 
 
— 97 — 
 
 White flavor with aniseed extract, 
 Pink " " raspberry " 
 Green '* " peppermint '' 
 Yellow " '' lemon " 
 
 Orange '' " orange " 
 
 The following day take out the centres from 
 the starch, candy them at 34" while cold and 
 coat them with care. 
 
 Engross, fill and finish them as other liquor 
 dragees. They are colored according to the 
 centres used. 
 
 Varnish them and dip the top of the bottle 
 in a little royal icing, brown, red or green in 
 imitation of the seal on the cork. 
 
 ROYAL ICING FOR DECORATING YEGET- 
 
 ABLES AND OTHER DRAGEES. 
 
 Use a small pan and put in the white of two 
 eggs (without the germ) and a little lemon juice, 
 strained through a fine sieve, mix into a soft 
 dough with very finely powdered sugar, and 
 work it vigorously, so as to make the icing light. 
 
- 98 - 
 
 If the icing- is too soft, it must be stiffened with 
 a little sugar after rising. 
 
 If no lemon juice is handy, a dash of acetic 
 acid may be used instead. 
 
 In order to keep the icing, cover it with a 
 moist cloth. 
 
 SMOOTH SUGAR CLOVES. 
 
 As a safeguard, the cloves should be allowed 
 to dry in the stove for two days. At the end 
 of that time they must be sifted and picked 
 over, in order to remove the waste. 
 
 HOW CLOVES ARE GUM COATED. 
 
 Prepare your gum coating by mixing one half 
 gum solution with one half syrup marking 30". 
 Wet the cloves for a sufficiently long time to 
 allow the gum to penetrate into all the recesses 
 of the cloves and then sprinkle them with extra 
 fine granulated, until the cloves come easily 
 apart. Let them revolve for a few minutes in 
 the pan, and when they begin to lump together, 
 
— 99 
 
 sprinkle them once more with a mixture of one 
 half flour and one half of the very finest pow- 
 dered sugar. Great care should be taken, how- 
 ever, not to sprinkle on too much of this mix- 
 ture at one time, and it is preferable to sprinkle 
 the cloves gradually, whenever it appears ne- 
 cessary, in order not to prevent any moisture 
 from getting out. 
 
 Inasmuch as cloves must be given at least 3 
 coats of gum, they should be allowed to dry by 
 making them revolve in the pan for at least i 
 hour after each coat of gum. They are then 
 taken out of the pan, placed on a screen board 
 and left to dry overnight. 
 
 The method of engrossing, filling and finish- 
 ing sugar cloves is the same as indicated for 
 sugar almonds. However, in order to make 
 sure that the cloves will keep their shape well 
 after receiving three coats of gum, it is prefer- 
 able to engross them only with syrup boiled 
 down to 35", and not 37^ the latter being the 
 weight of the syrup used for almond dragees. 
 
lOO 
 
 Sugar cloves are finished in white, pink and 
 purple. 
 
 Practical experiments have shown that 50 lbs. 
 of cloves are reduced to 47 lbs. by cleaning and 
 sifting, and that these will weigh 134 lbs. after 
 receiving 3 coats of gum, and give an output of 
 425 lbs. of sugar cloves when finished, 
 
 BERMUDA JELLY BEANS. 
 
 I do not recommend the making of these 
 goods, particularly during the summer months, 
 when the centres will swell under the influence 
 of the severe heat experienced in our climate. 
 However, as these beans are made, it becomes 
 my duty to describe the manufacturing method 
 in all its details. 
 
 JELLY BEAN CENTRES NO, L 
 
 Take 60 lbs. glucose, 
 40 lbs. sugar, 
 
 25 lbs. starch of superior quality. 
 Dissolve the starch in cold water, add the 
 
lOI 
 
 boiling sugar marking 240", and the glucose, 
 and cook until it drops in a thick mass from 
 the paddle. 
 
 After casting the mass into bean shaped starch 
 molds, the shapes should be placed in the stove 
 or hot closet, and allowed to dry during 6 days 
 at least. It is absolutely necessary to take 
 these precautions, and still more to shift the 
 wooden boards around 4 or 5 times during the 
 drying process. In other words, the boards 
 placed on top should be shifted to the bottom, 
 and vice versa, to make sure that the Jelly 
 Beans will all be dry, and especially evenly dry, 
 a requirement which must carefully be atten- 
 ded to. 
 
 Before taking the centres from the starch 
 board, they should be allowed to cool, in order 
 not to spoil their shape. 
 
 JELLY BEAN CENTRES NO- 2. 
 
 Put 50 lbs. glucose in the jacket kettle with 
 stirring apparatus attachment, add 16 lbs. crys- 
 
I02 
 
 tallized sugar, showing 34" Beaume, when mel- 
 ted or 20 quarts of crystal drippings, when boil- 
 ing add 6 lbs. of starch mixed quite thick in 
 cold water, then pour slowly, stir and allow to 
 boil slowly a long while. 
 
 AS TO THE BOILING. 
 
 Take some of the above between two fingers, 
 blow on it and if it comes off the finger easily, 
 your gum is ready; about 10 minutes before it 
 is ready add 2 ^ ounces of Tartaric Acid. 
 
 Flavor with i;^ ounce raspberry extract, 
 strawberry, orange, lemon and color according 
 to the flavor used. 
 
 HOW BERMUDA JELLY BEANS ARE 
 GUM COATED. 
 
 Melt glucose into a solution marking 36" and 
 sugar into a syrup marking 30". If old molten 
 sugar is available, it is preferable to use it. 
 When cold, mix two parts glucose with one 
 part sugar, and give the centres rather long 
 charges of coating. When they are thoroughly 
 
— I03 — 
 
 wet, sprinkle on a considerable amount of extra 
 fine granulated sugar, let them revolve for a 
 few minutes, and sprinkle them with a mixture 
 of equal parts of powdered starch and of the 
 very finest grade of powdered sugar, which 
 mixture should be prepared in advance. 
 
 Give the centres 3 coats of gum according to 
 the above instructions, and color the coating 
 preparation in conformity with the color of the 
 centres. The coats of gum should be sprinkled 
 with the starch and sugar mixture, only gra- 
 dually and whenever it appears necessary, and 
 all possible care must be taken not to prevent 
 the escape of the moisture, since this would be 
 detrimental to the work of sugar coating. 
 
 When the coats of gum have become tho- 
 roughly dry, the centres are taken from the pan 
 and left for two days exposed to the air, when- 
 ever possible. 
 
 The method of engrossing, filling and finish- 
 ing is the same as indicated for almond dragee. 
 
 It is particularly necessary to avoid heating 
 
— I04 — 
 
 the pan, as the entire process must be con- 
 ducted cold from start to finish. 
 
 The drying of the first charge put on the gum 
 coated centres should be accelerated by sprink- 
 ling them with a pinch of the starch and sugar 
 mixture, and this may be repeated several times, 
 if necessary. 
 
 Bermuda Jelly Beans may be finished in all 
 colors. The engrossing syrup must be flavored 
 in conformity with the flavor used for the 
 centres. 
 
 DRAGEES WITH IMITATION 
 MARSHMALLOW CENTRES. 
 
 In making these dragees, imitation marsh- 
 mallow centres are molded in starch, gum coat- 
 ed and engrossed in the usual way. The cen- 
 tres are given the shape of large, medium and 
 small eggs, the large eggs being molded in two 
 sections as follows: mold the pointed section 
 first, and when dry, remove it from the mold. 
 Then mold the rounded section and when the 
 
— io6 — 
 
 The seeds are made into dragees in the same 
 manner as Jordan almonds, and gum coated in 
 the same way. These dragees are only made 
 in grade C. 
 
 Flavor with lemon. 
 
 Finished in all colors. 
 
 DRAGEES DES DEUX MONDES. 
 
 (new and old world dragees.) 
 
 Work hard sugar centres through the rollers, 
 to make almond shapes, give thein a gum coat- 
 ing, engross as indicated for this kind of work, 
 finish in White, Pink, Loie Fuller, Coral and 
 Black, then glaze. 
 
 LOZENGES CENTRE DRAGEES. 
 
 Dissolve I lb gum tragacanth in i gallon water, 
 which must be poured on little by little, as the 
 gum melts. When thoroughly dissolved, pound 
 it in a marble mortar and strain through a 
 cloth, then put the gum back into the mortar, 
 and stir in with the pestle some very finely 
 
— loy — 
 
 powdered sugar, until the paste becomes suffi- 
 ciently solid to be worked. 
 
 When ready, the paste is made into sheets 
 and cut up with punches, or rolled with the pill 
 roller into small balls or olive shapes. 
 
 As soon as the pieces are prepared, they 
 must be rolled in powdered sugar, and when a 
 crust has formed, they are worked up like al- 
 mond dragees. 
 
 Powdered licorice, licorice wood powder, co- 
 coa, powdered cinnamon or cloves, may be 
 mixed into the paste. 
 
 ALIMENTARY PASTE CENTRE DRAGEES. 
 
 Made like lozenge centre dragees, the lozen- 
 ge centres being replaced with fancy figures, 
 such as lentils, birds' tongues, tapioca pearls, 
 grain shapes, etc. 
 
 These centres are gum coated and worked up 
 like aniseed dragees. 
 
 Finished in all colors and glazed. 
 
— io8 — 
 
 NATIONAL DRAGEES. 
 
 Feed hard sugar through the rollers to make 
 almond shapes. Gum and engross them up to 
 a certain size, drying the last charges with flour. 
 Then put on 8 or lo charges red syrup Avithout 
 starch and strongly colored and be careful to 
 dry the charges. Take the dragees out of the 
 revolving pan, wash the pan and then continue 
 to put on charges of engrossing syrup, being 
 careful to dry the first two and the last two 
 charges with flour, to make the red streak very 
 conspicuous. 
 
 The streak of blue is made in the same way. 
 
 Whiten after giving them the streak of blue. 
 
 Finish in blue, white and red. 
 These dragees sell at retail at three for a cent, 
 and there are 60 to the pound. 
 
 NATIONAL MARBLES. 
 
 These are made like national dragees, the 
 engrossing being done on small hard sugar 
 balls, fed through the rollers. 
 
— I09 — 
 
 They are made in three sizes. 
 
 Both the national dragees and marbles are 
 also made without the interior streak of color, 
 but in such case the number of engrossing 
 charges is largely reduced. 
 
 Finish in blue, white and red. 
 
 NATIONAL AMERICAN DRAQEES. 
 
 Feed hard sugar, 
 pulled white, 
 through the rollers : 
 to make stars, 
 squares and long 
 sticks, and charge 
 with the same com- 
 position used for 
 Julienne. Charge 
 
 the stars in white, the squares in blue and the 
 
 long sticks white and red. 
 
 iVhen dry, polish, glaze and make a mixture 
 
 of the 4 kinds. 
 
I 10 
 
 Flavor the stars with vanilla, 
 " " squares with orange, 
 
 ** " white sticks with lemon, 
 
 ** " red " " strawberry. 
 
 TRANSPARENT MARBLES. 
 
 Start out from large nonpareils and engross 
 cold throughout, as w^hen making transparent 
 aniseed dragees. 
 
 Finish in white and pink. 
 
 ASSORTED MARBLES. 
 
 Made the same as national marbles, but 
 without interior streak of color. 
 
 Finish in any color and make in three sizes. 
 
 STRIPED MARBLES. 
 
 These are made like assorted marbles, and 
 finished in all shades of color, the only differ- 
 ence being that either blue and red, or green 
 and orange, or black and purple stripes are 
 made on the marbles, in imitation of those 
 used as children's play things. 
 
— Ill — 
 
 STRIPING MARBLES. 
 
 The following device has been invented for 
 striping the marbles. A number of pieces of 
 twine are fastened at a distance of slightly over 
 ys in. from each other on a board and stretch- 
 ed to another board placed at a considerable 
 distance below, so the pieces of twine form an 
 inclined plane. 
 
 Apparatus to stripe marbles. 
 
 The pieces of twine are then impregnated 
 
 with the following indicated colors by means of 
 
 a soft brush of any kind, and the marbles are 
 
 made to roll down over the ends of twine and 
 
112 
 
 allowed to fall into a receptacle placed at the 
 lower end. On their way down they thus re- 
 ceive a stripe of color on each side. 
 
 MOTTLED MARBLES. 
 
 These are made like assorted marbles. They 
 are engrossed in white and not finished off. 
 
 The mottling is done as follows : 
 
 Put on a single charge of very hard boiled 
 syrup, marking 38" and strongly colored. When 
 dry, put on a second charge of a different color. 
 
 For instance : 
 
 First Charge. Second Charge. 
 
 1 Velveteen black. Green, 
 
 2 Chestnut brown. Velveteen black, 
 
 3 Coffee color. Green, 
 
 4 Slate color. Orange, 
 
 5 Coral red. Slate color, 
 
 6 Orange, Coffee color, 
 
 7 Slate color. Coffee color, 
 
 8 Orange, Blue, etc., etc. 
 The marbles, which should be colored in 
 
— 113 — 
 
 small batches, are then mixed together and 5 
 or 6 finishing charges put on cold. 
 Glaze next day. 
 
 PEBBLES. 
 
 Chop roasted almonds and filberts into coarse 
 pieces and sift thoroughly, so as to remove the 
 dust and fine particles. Gum like dragees and 
 engross cold with syrup marking 36". Dry the 
 charges with powdered sugar. 
 
 To make imitation pebbles, boil sugar with a 
 little glucose at 230", color the syrup strongly 
 and pour it in a thin stream over a small batch 
 of pebbles, using a saucepan provided with a 
 spout. Separate the pebbles with powdered 
 sugar, and pour on more of the same hard su- 
 gar, but differently colored, in order to obtain 
 the mottled effect. 
 
 The sugar is colored in the same way as for 
 mottled marbles. Put on 5 or 6 cold finishing 
 charges and glaze next day. 
 
 These pebbles may also be made with hard 
 
114 — 
 
 sugar centres fed through the rollers to make 
 
— 115 — 
 
 pebble shapes. Gum coat and engross these 
 centres same as pebbles made with roasted al- 
 mond and filbert centres. 
 
 Flavor with vanilline essence or lemon ex- 
 tract. 
 
 The dust and small particles may be used to 
 
 make gravel, by working them up as above des- 
 cribed. They must, however, be colored like 
 mottled marbles. 
 
 PEAS AND BACON DRAQEES. 
 
 Take either nougat or hard sugar, boiled at 
 290**, flavored with vanilla or peppermint, and 
 pass through rollers for making pea shapes 
 (3000 to the lb.). When cold, gum coat the 
 shapes like almond dragees. When the gum 
 coating has dried, engross the shapes at once 
 with syrup marking 35", to prevent the gum 
 coating from again moistening the centres. 
 This precaution, in fact, should be taken in 
 making all kinds of dragees with nougat 
 centres. 
 
 Whenever possible, avoid heating the pan 
 
— ii6 — 
 
 during the engrossing process. 
 
 These dragees are finished in green, and 
 
 glazed. 
 
 The pea shapes may likewise be sugar coated 
 
 by putting on only 4 or 5 layers of the same 
 preparation used for Julienne dragees, which 
 must be strongly colored with green. 
 
 BACON DRAGEES. 
 
 Make hard sugar by boiling at 300°, and 
 when it is in a good condition to be worked, 
 pull it thoroughly and color a small batch a 
 dark brown coffee shade, another small batch 
 red, and leave the remainder uncolored. 
 
 For obtaining an imitation of bacon, proceed 
 
 as follows : 
 
 1. Make a roll-out of the coffee colored hard 
 
 sugar, taking care not to make it too thick, to 
 produce an imitation of the rind. 
 
 2. Make a roll-out of part of the uncolored or 
 white hard sugar. This should be rather thick. 
 
 3. Make a third roll-out with one half of the 
 red hard sugar, then a fourth with the remainder 
 
— 117 — 
 
 of the white, and finally a fifth roll-out with 
 the remainder of the red hard sugar. 
 
 Place the roll-outs on top of each other, in 
 the consecutive order above indicated. When 
 thus prepared, draw out the hard sugar until 
 it forms a flat strip not over 5-64 of an inch 
 thick and slightly over 3-8 of an inch wide, to 
 imitate bacon cut into thin slices. ^ 
 
 When cold, cut off like rock candy. 
 
 SAUSAGE DRAQEES. 
 
 Use the same preparation as for bacon dragees, 
 but the red coloring should predominate. 
 
 After setting aside the hard sugar required 
 for covering the centres, and coloring it a dark 
 coffee brown shade, take one third of the re- 
 maining white hard sugar, beat it up thoroughly 
 and color the remainder red. 
 
 Divide the white hard sugar into 5 or 6 rolls 
 of different thickness, but of the same length, 
 then divide the red hard sugar into 10 or 1 2 
 rolls of the same length as the white. Then 
 
Il; 
 
 combine all the rolls by mixing- them together, 
 in imitation of sausage meat, and cover them 
 with the coffee colored hard sugar. Finally 
 draw out the hard sug-ar to the thickness of a 
 very small sausage. 
 
 Cut like bacon dragees, but very unevenly. 
 
 When the bacon and sausage dragees have 
 been made, put them together in a pan and give 
 them merely one single layer of the preparation 
 used for putting on Julienne dragees. Dry the 
 layer with the very finest powdered sugar, and 
 when dry put on one ortwo light sugar coatings 
 with considerably diluted syrup, so as to lay the 
 dust. Then take them out of the pan, allow 
 them to dry overnight and then glaze them. 
 
 Make the pea, bacon and sausage dragees into 
 the following mixture : 
 
 25 lbs. pea dragees, 
 4 lbs. bacon dragees, 
 3 lbs. sausage dragees. 
 
 If special rollers for small carrot shapes are 
 available, i lb. carrot dragees may be added, 
 
— 119 — 
 
 and will give the mixture a very attractive ap- 
 pearance. The carrot dragees must be colored 
 
 dark orange. 
 Bacon and sausage dragees, with a few carrots, 
 
 may be made into very attractive mixtures by 
 replacing the peas with beans. Take for in- 
 stance: 
 
 lo lbs. red bean dragees, 
 
 lo lbs. chocolate colored bean dragees, 
 15 lbs. soft green bean dragees, 
 50 lbs. w^hite bean dragees, 
 10 lbs. bacon dragees, 
 
 5 lbs. sausage dragees, 
 
 2 lbs carrot dragees. 
 Chocolate colored lentils may be used instead 
 of peas. 
 
 COFFEE BERRIES AND COCOA BEANS. 
 
 Crush coffee or cocoa and sift, to obtain pieces 
 of equal size, and use them as centres for dragees. 
 
 Flavor the coffee berries with coffee extract. 
 
 Finish the cocoa beans in white and flavor 
 with vanilla. 
 
I20 
 
 REVOLVING PAN FOR GLAZING DRAGEES. 
 
 If there is no special revolving pan available 
 for glazing dragees, the pan man may use a 
 perforated revolving pan, stretch on the inside 
 at even intervals small strings measuring from 
 12 to 14 inches in length, and tie a knot at each 
 end outside the pan. Stretch the strings tightly 
 and use from 10 to 12 strings if possible. 
 
 The dragees placed in the pan for glazing are 
 in this way kept in place by the strings and will 
 revolve without sliding. 
 
 In case there is no perforated revolving pan 
 at hand, then the pan man can use an ordinary 
 revolving pan, make the holes himself, and re- 
 serve this pan for this purpose. 
 
 CAKES FOR GLAZING DRAGEES. 
 
 Melt equal parts of spermaceti and virgin or 
 unwrought bees wax in a steam pot. When 
 melted, allow the mixture to stand for a few 
 minutes, then cast in round, flat molds (small 
 box covers). When cold, take the cakes out. 
 
12 1 
 
 HOW TO GLAZE DRAQEES. 
 
 Put a small quantity of dragees into suffi- 
 ciently large cloth bag, add a certain amount of 
 glazing cakes, and close the bag that the dragees 
 may have sufficient space to turn freely. After 
 a few minutes see how glazing is progressing. 
 
 Since it is impossible to prevent fine dust 
 from remaining on dark colored dragees, this 
 dust can be laid in the following manner : 
 
 Put the glazed dragees back into the revolving 
 pan, without any glazing cakes. Take a small 
 quantity of vaseline paste, well beaten up, add 
 a few drops of cold melted glucose, marking 
 36" or about and mix thoroughly. Make the 
 dragees revolve in the pan, and add little by 
 little a small quantity of the aforesaid mixture, 
 until the dust is found to have disappeared. 
 Let the dragees revolve one or two minutes at 
 most, i. e. until the desired gloss is obtained. 
 
 For glazing dragees, it would be preferable 
 to have a revolving pan with an inside lining of 
 coarse, nappy, soft, fine twilled cotton cloth 
 
12 2 
 
 (known as swanskin), or of leather, since such a 
 lining w 
 scale off. 
 
 lining would make the dragees less liable to 
 
 MAKING SOFT DRAGEES. 
 
 Cream Pearls with Fruit Flavors and 
 Acidulated. 
 
 This novel kind of work has resulted during 
 the past few years in the production of a very 
 interesting kind of bonbons. 
 
 Start out from nonpareils, by charging them 
 with cold melted glucose marking 36" and 
 strongly acidulated with tartaric acid, but 
 without any flavoring of the glucose. 
 
 When the nonpareils are wet from the charge, 
 use the very finest powdered sugar for keeping 
 them from sticking together, and shift them 
 frequently by stirring them up with the hand, 
 adding powdered sugar whenever they become 
 moist again. 
 
 Repeat this operation as many times as re- 
 quired to make them the size of a large granule 
 lead. Then take them out of the revolving 
 
123 
 
 23an and place them in the stove or hot closet. 
 
 When dry, divide the batch in to five parts, 
 and continue to engross them until they are the 
 size of a small pea, by repeating- the above de- 
 scribed operation, but color and flavor the 
 glucose. 
 
 The glucose used for coloring must be rather 
 strongly colored and only slightly acidulated. 
 These dragees can be finished in all shades. 
 
 For white, use pear flavor, 
 
 pink, " raspberry flavor, 
 yellow, '• lemon " 
 
 orange, " orange '' 
 
 green, " pineapple " 
 red, '' strawberry " 
 
 Many manufacturers put the charges directly 
 on centres fed through the rollers to make small 
 pea shapes, using unpulled sugar, flavored, 
 acidulated and colored according to the kind of 
 flavor used. 
 
 When dry, place them in the revolving pan 
 
— 124 — 
 
 and lay the dust with 2 or 3 charges of syrnp 
 thinned down. 
 
 Glaze with spermacetti or composition. 
 
 ORIENTAL PEARLS. 
 
 These are made in the same way as cream 
 pearls with fruit flavors, but the glucose must 
 not be acidulated. 
 
 They may be finished in all shades. 
 
 For white, use new mown hay extract, 
 " pink, " Caprice " 
 
 " yellow, " Heliotrope '* 
 
 " orange, " Verbena '•'■ 
 
 " purple, " Violet " 
 
 * ' red, ' ' Cashmere Bouquet ' ' 
 
 SMALL COUPLED PANS 
 
 Very practical for the following work : 
 
 Gumming of dargee centres, 
 
 Dragee polishing. 
 Also the glazing of hard sugar goods and the 
 work of drageification. 
 
Small Coupled Pans, 
 
126 
 
 STOMACH AND DIGESTIVE PEARLS. 
 
 Made same as oriental pearls. 
 Flavor strongly with equal parts of: 
 
 Elixir de la Grande Chartreuse, 
 
 Extra fine peppermint oil, 
 
 Finish in white and pink. 
 
 PEAS. 
 
 Made same as stomach pearls. 
 Finish in green and flavor with extra fine 
 peppermint oil. 
 
 OLIVES. 
 
 Feed hard sugar through the rollers to make 
 olive shapes. Start engrossing in white, with 
 vanilla flavor, and finish in olive green, (see 
 olive green color). 
 
 JELLY GUM BEANS. 
 
 1ST. RECIPE FOR CENTRES. 
 
 Glucose ... 66 lbs. ^ 
 
 Sugar, . . . 66 " 
 
 Glue, . . . i8 '' 
 
70 
 
 lbs, 
 
 o6 
 
 ( ( 
 
 24 
 
 k ( 
 
 21 
 
 i i 
 
 — 127 — 
 
 Let the glue soak in advance for 18 hours, 
 and drain half an hour before mixing. 
 
 Boil the sugar at 300" heat and pour it into 
 the glucose, then add the glue and the flavor 
 and pour into bean shaped starch molds. 
 
 2ND RECIPE. 
 
 Sugar 
 
 Glucose 
 
 Glue (in summer) 
 
 Glue (in winter) . 
 The amount of glue required during the 
 winter and the summer season is not the same, 
 experience having shown that the composition 
 with 21 lbs. glue was not quite satisfactory in 
 hot weather, and that it required a larger 
 amount of glue. 
 
 When the centres are thoroughly dry, put on 
 charges of the composition used for Julienne, 
 giving the glucose the same color as the centres. 
 Finish and glaze. 
 
 I shall not devote more space to the manu- 
 facture of goods made into dragees. Whether 
 
— 128 — 
 
 the charges are put on small egg centres, or on 
 centres of different shapes, and whether cream, 
 chocolate, liquor hard goods or other centres 
 are used, it must be left to the pan man to pro- 
 duce goods in such variety as his own mind 
 suggests, the working method always remaining 
 the same. 
 
 SHELLS. 
 
 After making about 60 lbs. shells of white 
 pulled sugar, vanilla flavored, by passing them 
 through the rollers, they are put in a pan and 
 
— 129 — 
 
 given one single charge of the preparation 
 used for Julienne dragees and colored black. 
 Wet the shells for a sufficiently long space of 
 time to allow the mixture to penetrate into all 
 the grooves and recesses, then sprinkle them 
 with a rather liberal dose of extra fine granu- 
 lated sugar, and thereupon give them a final 
 sprinkling with the very finest powdered sugar. 
 When dry, put the shells on screen boards and 
 allow them to dry overnight. 
 
 Lay the dust with two charges syrup, thinned 
 down, and glaze. The shells w411 then have a 
 pretty appearance. 
 
 Generally speaking, all goods made of hard 
 sugar (either clear or pulled) and passed through 
 rollers, may be sugar coated, even those which 
 have embossed shapes, such as grapes, straw- 
 berries, pineapples, ears of corn, lemon and 
 orange slices, etc., etc. When making the 
 latter goods, use the same method as for shells, 
 and one single charge should be sufficient. 
 
— 130 — 
 
 Smooth surface goods should only be wetted 
 just as much as necessary. 
 
 The engrossing preparation must always be 
 colored in the same shade as the centres, and as 
 evenly as possible, since no satisfactory results 
 
— 131 — 
 
 can be obtained if the coloring is either lighter 
 or darker. 
 
 When centres are sugar coated by this method, 
 they must be made proof against moisture, and 
 impermeable to air. 
 
 COSAQUES. 
 
 Take about 20 lbs. of maraschino syrup 
 cherries, drain and wash them and let them dry 
 at the stove. When dry, give them a light coat 
 of gum and sprinkle with powdered sugar, and 
 let them dry once more at the stove during 24 
 hours. 
 
 Prepare a mixture of two parts glucose, 
 thinned down with currant or raspberry juice 
 until it marks 36", and put the charges on the 
 cherries, while using a little extra fine granu- 
 lated sugar for keeping them from sticking to- 
 gether. Dry the charges with the very finest 
 powdered sugar, and continue to put on charges 
 until they are of the right size. Color red, 
 finish and glaze. 
 
— 132 — 
 
 These cosaques are generally used for snappers 
 or crackers or a dessert. 
 
 SUGAR COATED CHOCOLATE. 
 
 Same preparation as for Julienne. 
 
 Color it with brown paste heavily flavored 
 vanilla extract or vanilline essence. 
 
 Then mix up 3 lbs. very fine powdered sugar 
 with I lb. cocoa powder; according to the qua- 
 lity of the cocoa you can increase or lessen the 
 amount of cocoa. 
 
 When charging take good care to wet only as 
 much as needed, then sprinkle only as need be, 
 if you wish to obtain a fine coated sugar, choco- 
 late color. 
 
 You can coat with sugar, burnt almonds, 
 filberts and peanuts as well as hard sugar 
 centres, nougat, cream, chocolate, etc. 
 
 I advise any one to do the work in two differ- 
 ent lines. 
 
 Varnish (glaze) the following day. 
 
— 133 — 
 
 DEVIL'S PILLS. 
 
 Feed white pulled hard goods, flavored with 
 aniseed oil, through the rollers, to make pea 
 shapes. 
 
 Charge the centres with the following com- 
 position. 
 
 20 lbs. glucose, melted cold to mark 36", 
 
 10 " molten sugar, marking 36", 
 5 " licorice in cakes, dissolved in 6 pints 
 water. 
 
 Mix all the ingredients together and add a 
 flask of velveteen black, some carmine 40 and a 
 little blue, to obtain a fine black. 
 
 Put charges of this composition on the centres, 
 sprinkle a little extra fine granulated sugar on 
 each charge, and dry with licorice powder. 
 
 COMPOSITION OF THE LICORICE POWDER. 
 
 Dissolve 10 lbs. licorice in cakes in 10 pints 
 water, and stir in from 30 to 35 lbs. powdered 
 sugar. Let the mixture dry at the stove, and 
 when dry grind it into an extra fine powder. 
 
— 134 — 
 
 When the charge preceding the final one has 
 dried, put in some vaseline paste, same as for 
 glazing. The last charge will then be free 
 from dust and easier to glaze. 
 
 Dry them at the stove and be careful to shift 
 them around from time to time. 
 
 Before glazing, put on two charges of cold 
 syrup marking 30", and color black. 
 
 For glazing, thin down i oz. vaseline paste 
 in a cup, and pour on in a thin stream ^^ oz. 
 glucose marking 36^ Charge the mixture 
 little by little on the pills and let them turn a 
 long time in the revolving pan. 
 
 Centres in the shape of lentils, small squares, 
 olives, beans, etc., can be worked up in the same 
 way. 
 
 LEAD GRANULES. 
 
 Melt 20 lbs. sugar in 7 pints water, and 2 
 lbs. licorice in 4 pints water, the latter at very 
 moderate heat. Mix the two solutions together, 
 while adding 7 oz. bone black and use the mix- 
 
135 
 
 ture for engrossing on nonpareils. Flavor with 
 aniseed oil. 
 
 They are made in the size of a large lead 
 grannie and finished by glazing. 
 
 JULIENNE. 
 
 Julienne is a mixture of small vegetables of 
 all kinds, the mixture being sometimes made 
 even more varied by adding small fruit. 
 Slightly greased sugar, boiled at 300" heat and 
 pulled white is passed through a roller to make 
 reproductions of the vegetables and fruits. 
 
 Before charging, let the centres revolve in 
 
 the perforated pan, so as to remove the seams 
 
 which may have failed to come off during the 
 
 sifting. 
 
 COMPOSITION. 
 
 Thin down glucose with cold water until it 
 marks 36" and melt sugar into a syrup which 
 must also mark 36". 
 
 Then take : 
 
 2 parts glucose, 
 
 I part molten sugar, 
 
— 136 — 
 
 Mix together and charge the mixture on the 
 centres, while using a little extra fine granu- 
 lated sugar to keep them from sticking to- 
 gether, and dry with the finest powdered sugar. 
 
 One or two charges are sufficient. 
 
 Color the composition in accordance with the 
 vegetables or fruits which you intend to imitate. 
 
 Finish with 2 charges of syrup marking 30", 
 and glaze. 
 
 COMPOSITION FOR GLAZING JULIENNE 
 SWEETMEATS. 
 
 The following is a composition which has 
 always given me good results for glazing all 
 kinds of dragee work. 
 
 Melt 5 oz. spermaceti with i pint vaseline oil 
 in the steam pot. When melted, stir the mix- 
 ture until it becomes firm and is free from 
 lumps. Then add 3 ounces molten glucose, 
 dissolved cold and marking 36", stir up once 
 more and keep in a cool place. 
 
 When using this composition when the dra- 
 
— 137 — 
 
 gees are finished, charge a small quantity of 
 the same on the goods which are to be glazed, 
 let them revolve a few minutes, and if the 
 glaze should fail to appear, add some more of 
 the composition after a few moments. Stop as 
 soon as a fine gloss has been obtained, take the 
 goods out and let them dry. 
 
 When withdrawing the hands after inserting 
 it in glazed goods, it should not be moist and 
 greasy, and if such proves to be the case, it is 
 an infallible indication that the goods will not 
 have a fine gloss. 
 
 NONPAREILS. 
 
 HOW THEY ARE MADE. 
 
 When starting to make nonpareils, sift some 
 extra fine granulated sugar, in order to remove 
 the fine dust. When about 50 lbs. of sugar 
 have thus been obtained, commence engrossing 
 with hot syrup, marking 34", and stir in some 
 starch, as usual, but do not use any gum so- 
 lution. 
 
- 138 - 
 
 Use little heat at the start. 
 
 In order to make the nonpareils white and 
 not transparent, put on all of the lo charges, 
 and sprinkle them with flour while they are 
 still wet, in order to dry the charge. Avoid 
 putting on too much flour, since the excess will 
 fall to the bottom of the pan, and the next 
 charge would be nothing but lumps. 
 
 After putting on a certain amount of syrup 
 start sifting the nonpareils, to obtain grains 
 of equal size. Inasmuch as it is not always 
 possible to engross the nonpareils on cores of 
 the same size, it is. advisable to reserve the 
 small grains and engross the large ones until 
 they are of the required size. Subsequently, 
 when the nonpareils taken out must be replaced, 
 the grains held in reserve can be used. 
 
 As it is not always easy for the pan man to 
 get his hand into the nonpareils while they are 
 hot and to evenly spread the syrup charged upon 
 them, I shall describe a practical and quick 
 
— 139 — 
 
 means by which this may be done without fa- 
 tigue for the pan man. 
 
 Take from 1 2 to 15 wire grates with rather 
 large holes, and bend them into different shapes 
 to prevent them from becoming inserted into 
 each other while revolving. Place the grates 
 in the revolving pan when the nonpareils are 
 wet, and take them out as soon as the granules 
 begin to dry. 
 
 Rather long charges should be put on non- 
 pareils, to make them evenly round and tho- 
 roughly smooth. 
 
 In making white nonpareils, engross them 
 until nearly of the required size, put on 4 or 
 5 cold charges at 30" without starch, in order to 
 finish them and lay the dust, then sift them once 
 more in order to remove all such small granules 
 as may be among them. 
 
 Colored nonpareils must not at first be en- 
 grossed quite as much as the white goods. For 
 coloring a batch of 150 lbs. at least 20 lbs. of 
 molten sugar marking 32" must be used. 
 
— 140 — 
 
 The syrup must be strongly colored if the 
 nonpareils are to have a fine permanent coloring. 
 
 ROSE COLORING. 
 
 Yz Pint carmine No. 40 solution, 
 ^ *' liquid brilliant rose. 
 
 RED COLORING. 
 
 2 Pints carmine No. 40 solution, 
 
 1 pint liquid orange. 
 
 CHOCOLATE COLORING, 
 
 2 boxes brown paste, 
 
 ^ box powdered Nubian brown thinned down 
 with boiling water, 
 
 I pint carmine No. 40 solution, 
 1^ bottle velveteen black paste. 
 For orange, lemon, purple, coffee, green, 
 etc., color strongly but do not mix colors. 
 
141 
 
 PEARLING. 
 
 A funnel shaped 
 device, known as a 
 "pearler" is used 
 for pearling-. The 
 discharge from the 
 pearler may be re- 
 gulated by means 
 of a rod placed in 
 the axis or centre 
 of the device. 
 
 When the goods to be pearled 
 
 « 
 
 have been engrossed like 
 dragee; the pearling may be 
 proceeded with. The dragees 
 and the sugar must be kept 
 hot to do satisfactory pearling. 
 
 Pearling Pot. 
 
 HOW TO PREPARE THE SUGAR AND 
 GUM FOR PEARLING. 
 
 Take 2 lbs. of the whitest gum arable obtain- 
 able and dissolve in it 3^ pints water. When 
 
— 142 — 
 
 dissolved make a mixture of 2 parts molten 
 sugar, marking 37", and one part gum for large 
 pearling, such as ; angelica rings, angelica sticks, 
 candied orange peal, citron, imitation straw- 
 berries, raspberries, oranges and lemons ,etc. 
 For small pearling use 3 parts molten sugar, 
 marking 35°, and one part liquid gum. When 
 the mixture is ready, commence pearling, and 
 if it proves to be too thick, thin down the sugar. 
 For a good pearling, the jet discharged from 
 the pearler must neither be too thick, because 
 this would make the pearling too wet and cause 
 it to cake, nor too thin, since too thin a jet 
 would make the pearling grainy and dusty. 
 
 This requires careful and constant attention. 
 
 Do not put starch in the pearling mixture, 
 as it would give the sygar a yellowish tint. 
 
 For pearling imitation strawberries, oranges, 
 lemons, etc., put on a few charges in rather 
 dark shades of coloring after they have been 
 engrossed and pearled after the color has be- 
 come fixed throughout the charges. 
 
— 143 — 
 
 After pearling such imitations, they must be 
 exposed to the action of steam by placing a 
 certain quantity of the goods in a brass sieve 
 and turning it over a jet of steam. This will 
 lay the dust, or " glaze" them ; it is an oper- 
 ation which will be found useful for all dark 
 shades of coloring. 
 
 LARGE PEARLiNQ. 
 
 . Angelica Rings. 
 
 Cut up a certain amount of small candied 
 angelica stems into ring shapes, wash them in 
 lukewarm water and allow them to drain. 
 Then place them in a revolving pan, start the 
 pan and sprinkle the rings with powdered 
 scrapings, as for gum coating. When dry, 
 sift them and place them on boards, taking 
 care to cover them once more with scrapings. 
 The rings must be frequently stirred, in case 
 the moisture of the rings should appear. 
 
 When thoroughly dry, they are sifted once 
 more, placed in sieves and dried in the stove 
 
— 144 — 
 
 or hot closet until next day, when they are 
 pearled and finished in green. 
 
 ANGELICA STICKS 
 
 Cut the angelica sticks into small strips 
 measuring about 3-4 inch in length and 3-16 inch 
 in width, and proceed as in making angelica 
 rings. Pearl in pink. 
 
 CITRON. 
 
 Cut the white part off candied citron peel 
 and cut it into small strips, as indicated for an- 
 gelica sticks and proceed in the same manner. 
 Pearl in yellow. 
 
 CANDIED ORANGE PEEL. 
 
 Made same as citron. Pearl in orange. 
 
 SMALL PEARLING. 
 
 Celery Seed, Caraway Seed, Aniseed, 
 Coriander Seed, Etc. 
 
 After thoroughly cleaning the seeds and en- 
 grossing them like dragees, pearl the seeds by 
 the same method used for other pearled goods. 
 
— 145 — 
 
 The pearling- material is composed as follows : 
 3 spoonfuls syrup, marking 35", 
 I spoonful gum solution, 
 Each grade may be pearled in any desired 
 color. 
 
 SEEDS. 
 
 Aniseed. How to Clean it. 
 
 1. Put the aniseed on wooden trays and let 
 it dry for a few days at the stove. When dry, 
 put a small quantity in a strong bag and strike 
 it smartly against some hard object, in order to 
 break off the stems. Finally sift so that the 
 aniseed remains in the sieve while the stems and 
 waste pass through the meshes. 
 
 2. Wash the aniseed in a large pan, to cause 
 the earth and small pebbles to fall to the 
 bottom. Then strain on hair sieves and let 
 the seeds dry at the stove, while stirring them 
 up frequently. When dry, give the seeds a 
 coating of rather thick liquid gum solution. 
 Do not sprinkle them with flour or powdered 
 
— 146 — 
 
 sugar, but take the aniseed out of the revolving 
 pan while still wet, and leave it to dry once 
 more at the stove until next day, without 
 touching it. 
 
 As the aniseed forms lumps on the trays, the 
 stems will break off more easily. 
 
 Finally proceed as above described. . 
 
 HOW TO MAKE ANISEED DRAQEES. 
 
 After the aniseed has been thoroughly 
 cleaned and sifted, give it a coating of equal 
 parts of gum solution and syrup. Sprinkle 
 the seeds with flour or powdered sugar for 
 drying the gum and repeat this operation at 
 least 4 times. Then engross like other dra- 
 gees commence leaving a small jet of steam 
 turned on in the revolving pan. Mix no gum 
 solution with the engrossing syrup, which should 
 not mark more than 35^ 
 
 Aniseed dragees are made in three sizes. 
 
 100 lbs. Crude aniseed, when cleaned and 
 thoroughly sifted, will give an output of 82 lbs. 
 
147 
 
 net. This quantity will produce the following 
 amounts of dragees. 
 
 Small, 500 lbs. 
 
 Medium 750 lbs. 
 
 Large, 1,000 lbs. 
 Finish in white and pink, and otherwise like 
 all seed dragees. 
 
 TRANSPARENT ANISEED DRAGEES. 
 
 The seeds are cleaned and gum coated as 
 above described. 
 
 The engrossing syrup should not mark more 
 than from 30" to 31" when hot, and no starch 
 must be used. Engross from start to finish en- 
 tirely with cold syrup, shut off the blower while 
 charging and turn on the blast only when the 
 syrup has become air dry. As the work takes 
 a long time, the cost price of these dragees is 
 higher, and they are generally made when there 
 is nothing else to do. The pan-man should, 
 above all, avoid long charges, because a single 
 charge badly put on, or not thoroughly dried, 
 
— 148 — 
 
 is sufficient to destroy the transparency of ani- 
 seed dragees. 
 
 These dragees are made in small pea size. 
 
 CARAWAY DRAGEES. 
 
 Cleaning. 
 
 Sift the caraway seeds thoroughly, to remove 
 the dust and stems. When sifted, pass them 
 once more through a sieve with rather large 
 meshes through which the seeds can be shaken 
 out, while the large particles of refuse remain 
 in the sieve. Then place the caraway seed in 
 a revolving pan without perforations and not 
 scraped out, that the seeds may revolve without 
 sliding. Turn on a rather strong blast, so the 
 refuse which has not been removed by sifting 
 will escape from the revolving pan. After the 
 pan has revolved for some time, the caraway 
 seeds will then be clean and free from refuse. 
 
 The seeds are gum coated and made into 
 dragees in the same way as aniseed. 
 
 These dragees are made in one size only. 
 
 m 
 
— 149 — 
 
 loolbs, crude Caraway seed, when cleaned 
 and sifted, will give an output of 86 lbs. and 
 produce : 
 
 When made into dragees about 550 lbs. 
 " pearled * " 900 '' 
 
 WORMSEED DRAGEES. 
 
 (Semen Contra). 
 
 Made the same as caraways, but are not pear- 
 led. 
 
 They are used for children, being a febrifuge 
 and vermifuge. 
 
 This article is considered a pharmaceutical 
 product. 
 
 CELERY SEED DRAQEES. 
 
 These are made for pearling. 
 Clean and engross same as caraways. 
 Their size before pearling should be about 
 equal to that of a large millet seed. 
 
— 150 — 
 
 CORIANDER DRAGEES. 
 
 Cleaning. 
 
 After sifting and cleaning the seed thorough- 
 ly, take a large sheet of tin plate, and moisten 
 it slightly with a cloth or sponge which must be 
 tightly squeezed out, in order to prevent drip- 
 ping. Drop the coriander seeds little by little 
 on the tin plate, while tilting the latter up and 
 down, when the broken seeds and the refuse 
 will remain on the plate, while the sound seeds 
 run off into a box or on the table. 
 
 The small stems which still adhere to the cor- 
 iander will break off when the seeds are worked. 
 
 Give the seeds 4 or 5 coats of gum, same as 
 aniseed, and engross them in the same way. 
 
 These dragees are made in all colors and 
 glazed. 
 
 When cleaned, 100 lbs crude Coriander seed 
 will give an output of 88 lbs. which will produce : 
 When finished as dragees about i.ooo lbs. 
 " pearled *' 1.600 " 
 
151 
 
 HOW TO MAKE BURNT ALMOND IN THE 
 REVOLVING PAN 
 
 Parch and gum coat the almonds as for par- 
 ched almond dragees and let them dry over- 
 night. 
 
 Then place the gum coated almonds in the 
 revolving pan and let them revolve with steam 
 turned on, heat being a necessary requirement 
 if burnt almonds are to turn out well. 
 
 Divide the sugar to be used for engrossing 
 into 6 parts. This sugar should contain only a 
 small amount of glucose, the right proportion 
 being i lb. glucose to lo lbs. sugar. 
 
 While the almonds are turning and heating 
 in the revolving pan, boil the first part of the 
 sugar at 230". When done, pour it on the al- 
 monds, using a rather large copper spoon, 
 until the almonds are thoroughly wet. Stop 
 charging as soon as the almonds begin to form 
 lumps, and let them revolve while passing the 
 hand through them, so as to assist in separating 
 the almonds. Then continue to charge until 
 
— 152 — 
 
 the batch of hard sugar is used up. 
 
 During this operation, the second batch ot 
 sugar must be on the fire. This batch should 
 be boiled at about 250", the third batch at 260" 
 and the 3 remaining batches at 300". 
 
 If each batch is not ready in time, the revol- 
 ving pan must be stopped, the steam shut off 
 and the almonds covered with a cloth or bag, to 
 prevent them from cooling. 
 
 If the pearling and sharp outlines of burnt 
 almond are to be preserved, they must never be 
 allowed to revolve unless they are wet. If they 
 are allowed to turn dry, dust and small parti- 
 cles will accumulate and make it necessary to 
 take the almonds out for sifting. 
 
 Burnt almond made in the revolving pan 
 must be charged with sugar, and extra fine 
 grades can not be made by this method because 
 they would turn out smooth and have no pear- 
 ling. 
 
 The flavor for burnt almonds, as well as the 
 
— 153 — 
 
 color, is always put into the sugar when it is 
 done and has been taken from the fire. 
 
 They are made in red and grey, red burnt 
 almond being colored with carmine No. 40 and 
 a few drops of caramel, and the grey almond 
 with caramelized sugar. 
 
 I shall later on describe the method of mak- 
 ing caramelized sugar. 
 
 HOW TO GLAZE BURNT ALMONDS. 
 
 Melt some gum, but do not make it too 
 liquid, and strain it through a sieve. Color the 
 gum to match the color of the almond, and 
 make sure you have the right shade by dipping 
 an almond into the hot gum solution. Pour 
 the gum on the almonds while they revolve, 
 stir them up thoroughly with a paddle, make 
 sure that they are not too wet, since any excess 
 of gum is injurious. 
 
 Then put the almonds into large selves and 
 let them dry at the stove, taking care to shift 
 them around from time to time. The glazing 
 
— 154 — 
 
 of burnt almond does not remain brilliant for 
 any length of time, but will become dull within 
 a few days. A fine, durable gloss may be ob- 
 tained, however, by glazing them once more 
 while hot, after the first glazing has dried. 
 
 Another method for obtaining a good and 
 durable glazing consists in putting a little glu- 
 cose in the hot gum, mixing it by stirring. 
 
 HOW CARMELIZED SUGAR IS MADE. 
 
 To ascertain whether siigar has reached the 
 caramel stage, or in other words, when it is 
 boiled at more than 300" heat and is taking on 
 a blackish shade, take out a little sugar on a 
 wooden paddle and drop it on white paper. If 
 it shows the blackish shade, then the sugar down 
 with boiling water. In doing this, care should 
 be taken not to receive spatters of sugar in the 
 
 face. 
 
 The sugar is now subjected to a second oper- 
 ation, and made to boil a long time. It is then 
 thinned down again and finally boiled once more. 
 The caramelized sugar should mark 32°. 
 
— 155 — 
 
 BURNT CREAM ALMONDS. 
 
 Use thoroughly dry blanched almonds, taking 
 care to "sable" them first. 
 
 The sugar required for engrossing the almonds 
 to the right size must be melted in 3 or 4 batches. 
 
 Color all off the sugar, so as to make sure of 
 getting a thoroughly even shade, or blue the 
 sugar moderately if white cream almonds are to 
 be made. 
 
 Boil the sugar at 250" heat and commence by 
 putting on 2 or 3 charges with a wooden paddle, 
 in an ordinary copper pan, before putting the 
 almonds in the revolving pan, and when this 
 has been done, let them turn at moderate heat. 
 The sugar should be put on in a fine stream 
 and no more sugar must be charged when the 
 almonds are wet and begin to form lumps. Sift 
 the almonds to remove the dust which will form 
 and would uselessly take up sugar. 
 
 Continue to charge at moderate heat untill 
 ready. 
 
- 156 - 
 
 Burnt cream almonds are made in different 
 colors. 
 
 To keep the almond in better shape, a lump 
 of glucose is added to each batch of sugar, 
 and the sugar is boiled a little harder, to prevent 
 the softening of the almond by the crystallizing 
 or candying syrup. 
 
 In order to avoid their becoming mottled, 
 the almond should be exposed to steam as soon 
 as finished, and before candying or crystallizing 
 them with cold syrup marking 34°. 
 
 SILVER DRAQEES. 
 
 How TO Make Them. 
 
 As the beauty of the silvering depends on the 
 finish, all the necessary care should be taken to 
 finish silver dragees as evenly as possible. The 
 last charges should be topped off with syrup 
 which has been slightly thinned down. 
 
 The smoothness of the finish is the principal 
 factor which enables the silvering to form a per- 
 fectly even coating which may be given a fine 
 
— 157 — 
 
 polish by rubbing. The pan man should take 
 care to obtain the best possible finish before put- 
 ting on the silver. 
 
 All kinds of dragees may be silvered. 
 
 Pan for silver dragee coating 
 
— i5« — 
 
 The smaller are the dragees, the greater will 
 be the vSurface which must be covered when sil- 
 vering a batch, inore silver leaf being conse- 
 quently required for a pound of small dragees 
 than for a pound of large ones. For this reason . 
 large silver dragees sell at a slightly lower price. 
 
 Liquor dragees which are likely to swell 
 should not be silvered, since there would be a 
 useless waste of silver if the dragees should 
 swell and crack. 
 
 Extensive practical experience has demon- 
 strated that the gelatine process is undoubtedly 
 best adapted for making the silver leaf adhere 
 to the dragees. 
 
 A glass ball, known as a silver coating ma- 
 chine is used for silvering dragees. 
 
 Silvering i ^ a cold process throughout, i. e. 
 the dragees, tools and implements must be cold, 
 and the work be done in a closed room, not sub- 
 ject to changes of temperature. 
 
 One silver coating machine will generally hold 
 a batch of from 20 to 24 lbs. dragees. These 
 
# # #' • • # 9 
 
 ^MNV^W^W 
 
 A limentary paste ^ naUiral size^ for silver dragee 
 
 centres. 
 
— i6o — 
 
 machines are provided with a cork plug which 
 closes the opening, and they must be clean and 
 dry. 
 
 The required amount of silver leaf is first put 
 into the silver coating machine and the dragees 
 are then moistened in a metal or earthenware pan 
 with a gelatine solution, but care must be taken 
 not to moisten them either too much or too little. 
 The dragees are then quickly filled into the ball, 
 through a funnel of the size of the opening, and 
 the balls are then made to revolve. 
 
 Since silver leaf is an exceedingly light sub- 
 stance, it must be handled very gingerly and 
 kept out of the slightest draft. It should be 
 taken up with long wooden pincers, to which it 
 will not adhere. 
 
 Only pure silver should be used, and dragees 
 silvered by this method and with the propor- 
 tional amount of material stated below, will re- 
 tain a fine silver gloss for years. 
 
— i6i — 
 
 SILVER SIZING 
 
 Dissolve I oz. transparent gelatine (sucli as is 
 used for meat jellies, etc.) in 5 oz. acetic acid. 
 
 Use from 62 grains to 108 grains silver leaf, 
 according to the size of the dragees. One table- 
 spoonful of sizing is sufficient for 20 lb. dragees. 
 
 PROCESS TO GLAZE HARD SUGAR GOODS. 
 
 The workingmen having in charge the rolling 
 process, must use as little as possible, oil and 
 powdered starch in preventing the sticking of 
 the mass ; before glazing place your goods in a 
 dry place free from all evaporation. 
 
 GLAZING. 
 
 Place your hard sugar ; (the simpler the shape, 
 the better) in a dragee revolving pan, not too 
 large, if possible, and having thin cross sticks 
 very close to each other, those cross sticks are 
 used to prevent the goods from sliding while 
 revolving in the pan ; the glazing in this way is 
 better done, the revolving speed must not be 
 
' — l62 
 
 over lo revolutions a minute for small pans and 
 1 2 for laree ones. 
 
 is 
 
 PREPARATIONS. 
 
 5 lbs. of melted sugar at 311/2° 
 3 oz. of white French gelatine. 
 
 Soak the gelatine in water for Vn hour; heat 
 the sugar a little and then mix together. 
 
 The above preparation must be used while 
 tepid and do not wet the sugar goods more than 
 is necessary, because you cannot use powdered 
 sugar in drying the charge, then in order to 
 make sure of the quantity to be prepared use a 
 soup spoon to wet the hard sugar ; if one spoon- 
 ful is not sufficient, add a second one : allow the 
 pan to revolve with a light draught for ten min- 
 utes or about, when the charge is dry; put on 
 a second one in the same way, but without any 
 draught; 15 or 20 minutes after add the size of 
 a bean of the composition below. 
 
 Should you not obtain the required glazing 
 at once, add a little more once or twice at most ; 
 
— 163 
 
 care should be taken not to use too miich of the 
 said preparation, as you would obtain just the 
 opposite of what you wish. When after tho- 
 roughly mixing the goods you take your hand 
 away, it should not be oily or very little. 
 
 Moreover, after one or two trials, you will be 
 satisfied as to the following glazing. 
 
 You can also make some very fine assorted mix- 
 tures of small eggs rolled on the cylinders, in 
 hard sugar light or worked in all desired colors, 
 if you mottle them as described on page 112. 
 
 VARNISHING RECIPE. 
 
 Melt in the double bottom kettle 
 
 1 oz. virgin wax, 
 
 2 " vaseline oil, 
 
 4 " vaseline paste. 
 When melted, take it from the kettle and stir 
 once a while, to prevent the wax from separat- 
 ing from the vaseline and make a crust on the 
 top. Before your preparation is completely 
 cold, add in small quantities at a time 8 ounces 
 
— 164 — 
 
 melted glucose at 36°. Stir well to obtain a 
 good mixture. 
 
 Keep in a cool place as you may need. 
 If not contrary to the lawof June 30, 1906, add 
 1/^ ounce of talcum to the aforesaid preparation 
 when it is cold. 
 
 You know the goods are well glazed where 
 they are rolling instead of sliding. 
 
 Remove your goods and place them in screen 
 boards ; stir once in a while to avoid lumping ; 
 a few hours after they can be i^ut in boxes. 
 
 After the glazing, if you have not used the 
 whole of the preparation, you can the following 
 day place it on a stove and it becomes liquid 
 again. 
 
 SUGAR COATED CHEWING GUM 
 
 The manufacturing of chewing gum, being a 
 specialty of a few firms, it is difficult to give the 
 process in a very definite form, yet, as that man- 
 ufacturing has always been of interest to me, I 
 have made some experiments and will give you 
 the process I have been using. 
 
- i65 - 
 
 Melt in double bottom copper pans and stir 
 often the following ingredients : 
 
 1 lb. chewing gum 
 
 2 oz. of Eolu Balm 
 
 Once melted boil at a 290° temperature, 
 2 lbs. sugar, 
 I lb. glucose, 
 
 Double Copper Pan or '-'-Bain Marie'' 
 
 Pour your sugar slowly and in small amounts 
 on the chewing gum, when the mixing is done, 
 pour ihe contents of your pan on an oiled mar- 
 ble slab, then pull your material as you would 
 hard boiled sugar until it is well worked ; from 
 it will depend the elasticity of your chewing 
 
 gum. 
 
— i66 — 
 
 Make the mass go through the roller accord- 
 ing to the desired form before it is cold ; shake 
 over it either some fecula or powdered starch. 
 
 You can add to it, if you wish, 1 4 ounce white 
 French gelatine after having soaked it for half 
 an hour in water; this must be done before 
 pouring your sugar on the chewing gum. Mix 
 both at the same time in order to activate the 
 dissolution. 
 
 Flavor the chewing gum on the marble slab 
 and not in the double bottom copper pans, either 
 with peppermint, clove, cinnamon, wintergreen, 
 etc., etc. 
 
 To coat with sugar, take 
 
 2 parts of glucose marking 36", 
 
 1 part melted syrup at 34^ 
 
 Mix both together and proceed as for cold sugar 
 coating as it is mentioned in the sugar coating 
 process ; dry your charges with 
 
 2 parts very fine powdered sugar, 
 I part flour. 
 
 Mix both well before shaking over the mass. 
 
— 167 — 
 
 Should you wish to color the mass, do not use 
 flour. Glaze the following- day. 
 
 HOW TO UTILIZE THE REVOLVING PAN 
 SCRAPINGS. 
 
 Have all your scrapings pounded into powder 
 and use the powder instead of flour or sugar for 
 sprinkling all kinds of gum coated goods. The 
 gum contained in the scrapings only serves to 
 make the gum coats firmer. 
 
 DAMAGED GOODS OR OLD HARD GOODS. 
 
 If you cannot use such goods for any other 
 purpose, melt them into a syrup marking 32" at 
 least, but make only small batches at a time, as 
 the syrup is subject to fermentation. Use a 
 mixture of equal parts of this syrup and gum 
 solution for gum coating. 
 
 When making this syrup, care should be tak- 
 en to turn on only little steam at a time, since 
 the farinaceous and gelatinous parts of the 
 goods might otherwise be converted into glue 
 and make the syrup unfit for use. 
 
i68 — 
 
 GAS HEATING INSTALLATION FOR PANS. 
 
 Until recently, I never had occasion to use 
 gas heated pans in my work, but I must confess 
 
 that I am now well satisfied with this heating- 
 method. I would, therefore, advise its adoption 
 
— 169 — 
 
 by all firms in the manufacture of drawees hav- 
 ing- sufficient power, but no steam power. 
 
 Gas heating affords the advantage that the 
 heat may be regulated at will. The results, as 
 far as the manufacturing processes are concerned 
 are fully equal to those obtained with steam. 
 
 REGULAR COLORS 
 
 Here is below a practical way to obtain fine, 
 tender and especially regular colors for dragee 
 making. 
 
 Take some pasteboards of every color, glossy, 
 not DULL, cut them in small and regular pieces, 
 mix them up together, and if when mixed, they 
 give you a satisfactory result, color your syrup 
 and also the pasteboard on account of the gloss 
 of the syrup when poured on the paper, to be 
 sure of the color you are using. 
 
 When you have settled your color and when 
 charging, drop some colored syrup on white 
 paper five or six different times in order to train 
 your eyes to the color; it is the only way to ob- 
 tain fine regular colors. 
 
— lyo — 
 
 As green is subject to decomposition wHile 
 finishing the dragee, you can obviate to the 
 same by adding to the syrup used in the filling 
 and the finishing 4 ounces of liquid gum. 
 
 When your dragees are finished, place them 
 into screen boards, a small quantity only in 
 each and after covering them with a cloth like 
 it is done for other dragees give them an airing. 
 
 HOW DRAGEES ARE WASHED. 
 
 No. I — Take a small quantity of imperfect 
 dragees, throw them in a rather large pan, add 
 the necessary water to wash the color off, wheti 
 it has disappeared, drain them on a sieve, shake 
 them well, place them afterwards on a sheet 
 held by two persons and roll them in the sheet 
 up and down to remove the surplus of liquid ; 
 when this is done throw them in a pan which 
 you set revolving immediately without any 
 steam, but use all the wind possible to activate 
 the drying process. 
 
 During that time you repeat the same process 
 to wash another batch of dragees which you 
 
— 171 — 
 
 place in the pan with the ones that are already 
 in and so on, to the last batch. 
 
 After rolling each batch of dragees, rince the 
 cloth used. Generally, in the washing of dra- 
 gees, many have the extremities broken and 
 many others crack ; you can remedy it by giving 
 quite a long charge with half liquid gum and 
 half melted syrup to the cold dragees ; add a 
 little extra fine granulated sugar and finish the 
 drying process with powdered starch to conso- 
 lidate them. 
 
 You cannot hope to give to that kind of goods 
 the same quality it had before washing, on 
 account of the syrup added to whiten and fill up 
 the dragee. 
 
 No. 2 — When you manufacture a dragee of 
 the same flavor but of an inferior quality to the 
 one you have to wash, follow the same process 
 as above, but instead of using the sheet when 
 the color is off, put them directly into the pan 
 where you engross the inferior quality, the latter 
 must be cold when you add the washed dragees. 
 
172 
 
 Take care to have the same size for the washed 
 dragee and the ones already in the pan to avoid 
 two different sizes in the same quality. 
 
 The water used in washing dragees, can be re- 
 duced on a moderate fire and employed in 
 making licorice; thereby avoiding a loss of 
 sugar. 
 
 REVOLVING PAN INSTALLATION. 
 
 When you install a work room for dragee 
 making, as much as possible, you must place 
 your pans in a good light, as a false light would 
 be detrimental to the application of colors. 
 
 The floor should be asphalt if possible and 
 behind the pans there should be a collecting 
 zinc to facilitate the running of waters from the 
 fawcets. 
 
 Each pan must have near by a double bottom 
 pan with water and steam fawcets to keep the 
 syrup constantly warm. 
 
 Firms careful to avoid the waste of steam, 
 cause all used steam to pass through heaters 
 and stoves; the exhaust must be direct and 
 
— 173 — 
 
 slightly inclined to help the outflow of the con- 
 densed steam. 
 
 Each pan is separated from the next by 7 or 
 8 inches at most, and they are all in line. 
 
 The blower giving fresh air to each pan must 
 be placed in a dry spot, where no dust can pen- 
 etrate, as it would spoil your dragee. You 
 must be able to open and close the blower at 
 will, with the aid of a moving shutter according 
 to the needs of the work. 
 
 The wind blown on the dragee activates and 
 dries up the charge of syrup used to that effect. 
 
 As to the lighting, it is preferable to have a 
 special gas jet for each revolving pan, a little to 
 the right to avoid a false light during night work. 
 
 The pipe bringing steam to the pan, must be 
 much smaller than the one used for the exhaust, 
 on account of the condensation of all the pans 
 coning to the latter pipe, it must besides be 
 slightly inclined downward rather than have 
 the condensation fall on the roof as is the case 
 in many firms. 
 
— 174 — 
 
 PRACTICAL MEASUREMENTS AND SPEED 
 OF REVOLVING PANS. 
 
 Inside diameter, 38 inches, 
 
 Depth 26 inches, 
 
 Opening, B3 inches, 
 
 Speed 12 revolutions per minute. 
 
— 175 — 
 
 NEW VARNISH FOR DRAGEE FINISHING. 
 
 Many advise to melt together some virgin 
 wax and some spermacetti and to cover the pan 
 with it ; this process is certainly good, but for 
 white and light colors only and on condition of 
 adding to it the " gallets" ; but in the case of dark 
 colors such as: coral or chocolate, you cannot 
 avoid a fine dnst to settle under the varnish. 
 
 Here is a practical and rapid way, certainly 
 superior in fineness to the shellac process. 
 
 Take a small pan as the one indicated for the 
 glazing of hard sugar. Put in it about 50 lbs. 
 of dragees, set it revolving right away after 
 adding to it two teaspoonfuls of vaseline oil 
 poured lightly over it ; as soon as you see no 
 more dust and that your dragees begin to have 
 a slight brilliancy, pour in it 3 teaspoonfuls of 
 glucose melted at 37" or cold at 41"; with a 
 glucose lighter you cannot obtain any good re- 
 sults. I therefor insist on the marks 3 7° and 
 41"; allow the pan to revolve for 10 minutes be- 
 cause it is necessary to have the dragee almost 
 
— 176 — 
 
 dry when you handle it ; after this you add a 
 little of the composition mentioned below, but 
 use it with moderation, too much of it, would 
 make the dragee oily and the varnish would not 
 be any finer for that, use therefor a very small 
 wooden spatula and put first an amount of 
 about a pennyweight, and two minutes after 
 as much again, then wait, if you see that the 
 gloss comes on right away, do not use any more 
 of the composition. 
 
 Allow the pan to revolve until the dragees 
 slide easily in the pan. When you take them 
 from the pan, put them in screen boards until 
 the following day, shake them several times 
 during the day, because they always lump a 
 little, then during that time the varnish will dry. 
 
 Never varnish your dragee on the same day 
 it has been finished always wait until the follow- 
 ing day. 
 
 COMPOSITION OF THE VARNISH. 
 
 Take a china cup and put in it the following : 
 
— 177 — 
 
 1 ounce virgin wax, 
 
 2 " glucose, same as used for varnishing, 
 2 " vaseline oil. 
 
 Melt in the double bottom kettle ; once melted, 
 remove the kettle and stir with a spatula until, 
 it takes a certain consistency and to prevent the 
 wax from coming to a crust ; then before it is 
 altogether cold add in 5 or 6 different times 4 
 ounces of vaseline paste, keep on stirring until 
 the composition is well mixed and smooth. 
 
 FINE CORAL COLOR. 
 
 I ounce carmine No. 40 in tablets mixed in 
 ^ pint of boiling water ; one pennyweight of 
 orange color powder mixed in alcohol and 
 boiling water. 
 
 No ammonia. 
 
 Mix both colors together and color the batch 
 of 18 lbs. of sugar you are going to use for 
 filling and finishing. 
 
 ADVICES OF ALL KINDS. 
 
 10 — When you are through engrossing the 
 dragee, if you leave it in the pan, close the 
 
— lyS — 
 
 draught, because your dragees would be too 
 dry and in finishing them you would run the 
 risk of breaking the tops. 
 
 20 —The syrup used for the filling and polish- 
 ing must be without foam, should there be any, 
 remove it with a ladle and sprinkle with a little 
 water to dissolve whatever has been left over. 
 
 The reason of it is that the syrup is not 
 clarified enough while melting, and you have 
 likely removed it before the first boiling. 
 
 That foam can give rise to trouble for the 
 dragee coloring. 
 
 30 — To obtain a good fabrication of dragees, 
 the w^eight of the pan must not exceed 140 to 
 150 lbs. in weight. 
 
 40 - Dragee once finished whether colored or 
 not must not be left uncovered, because so little 
 is needed to soil it ; in any case it must be in a 
 corner well protected and free from all dust. 
 INTERIORS. 
 
 Refuse 10 — Liquor interiors having tendencies 
 to sprout or when the crust is not solid enough 
 
— 179 — 
 
 to be worked. 
 
 20— Cream interiors too soft and if too hard, 
 show them to the person in charge before apply- 
 ing the gum. 
 
 30 — Hard sugar interiors made with old acidu- 
 lated sugar or having an excess of glucose, be- 
 cause you cannot prevent the sprouting once 
 they are manufactured. 
 
 40 — Almond paste interiors, etc., having a 
 tendency to ferment. 
 
 It is unhappily too true that when you have 
 once accepted all these interiors and that you 
 manufacture them, the responsibility of all the 
 mishaps which result therefrom fall on you; it 
 is the reason why I advise you to accept only 
 the interiors you consider as fit to be worked 
 upon. 
 
 MOTTLED DRAGhES. 
 
 When your dragees are not over mottled, you 
 can on the following day add a little more syrup, 
 but slightly darker. 
 
 Take care, before putting your dragees in the 
 
i«o 
 
 pan, to warm it a little, and set it revolving as 
 soon as they are in, and wet only as much as 
 needed, because the charge is long and you 
 run the risk of breaking the top of your dra- 
 gees. 
 
 Begin to polish as soon as the mottling is 
 covered and finish as usual while taking the 
 greatest care not to break the top of the dragees. 
 
 When they are mottled too much, you can 
 only finish them in a dark color, coral or cho- 
 colate. 
 
 A FEW WORDS IN CONCLUSION. 
 
 In writing this booklet, I have constantly 
 borne in mind the needs of my fellow workers. 
 
 The Pan-man's trade is frought with so many 
 difficulties that it requires many years of prac- 
 tice before one has a working knowledge of it, 
 and yet an imperfect knowledge at that. I 
 considered that I was serving a useful purpose 
 by giving the fullest possible details in regard 
 to all matters concerning dragee making. 
 
 A perusal of my work will show you that I 
 
I8l 
 
 have refrained from considering- any goods 
 whose sale is prohibited under the law of June 
 30, 1906. I am personally opposed to any ad- 
 ulteration of foodstuffs in general, and par- 
 ticularly of the products derived from them. 
 
 I am confident that careful attention to all 
 the hints and instructions I have given in this 
 booklet, combined with a little practice, will 
 make first class pan-men of my fellow-workers 
 in the trade. 
 
 The price of this booklet brings it within the 
 reach of all, and I hope my readers will re- 
 commend it to their friends, as soon as a study 
 of its contents has enabled them to fully appre- 
 ciate my work. 
 
 And as an expression of my gratitude for 
 such appreciation, I shall conclude with a 
 cordial "Thanks to All." 
 
THOS. MILLS & BRO. (Inc) 
 
 Confectioners', Bakers' and Ice Cream Makers' Tools and 
 Machinery. 
 
 Send for Complete Catalogues of Confectioners, Bakers and 
 Ice Cream Tools 
 
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 PHILADELPHIA, PA. 
 
— i86 
 
 TABLE OF CONTENTS. 
 
 Acorns, green 76 
 
 coffee 77 
 
 Advices of all kinds 177 
 
 Alimentary pafte Centre Dragee 107 
 
 Almond halves Dragee 56 
 
 Almond and filbert Paste 58 
 
 Almond paste Dragee 56 
 
 Almond and Pistachio Paste 58 
 
 Almond Paste for Molds 60 
 
 Angelica Sticks 144 
 
 Aniseed Dragee 146 
 
 " " transparent 147 
 
 Avola flots sugar Almonds 39 
 
 '' large 40 
 
 Bacon Dragee 116 
 
 Blanched Almond Dragee 40 
 
 " " How made 57 
 
 Bouquet or aroma 32 
 
 Bronze Color 24 
 
 Burnt Almond 151 
 
 Glazing 153 
 
 Burnt Cream Almonds 155 
 
 Cakes for glazing 120 
 
 Caramelized Sugar 154 
 
 Caraway Dragee 148 
 
 Celery Seed Dragee 149 
 
 Chewing Gum Sugar coated 164 
 
 Chocolate Color 23 
 
 " almond 59 
 
 Pellets 62 
 
— i87 — 
 
 " Centers 63 
 
 " Dragee, olive shape 63 
 
 " Liquor Dragee 93 
 
 " Sugar coated • 132 
 
 Chocolatines 51 
 
 " French 67 
 
 " Spanish, Mexican, Indian, Oriental,CeyIon, Java; 63 
 
 Chrystallizing- 69 
 
 Citron I44 
 
 Cloves, smooth Sugar 98 
 
 " hard coated 98 
 
 Cocoa Beans II9 
 
 Coffee Berries 118 
 
 " almond Paste 58 
 
 " Dragee 29 
 
 " " how to make 30 
 
 " Extract 29 
 
 " Liquor Dragee 94, 
 
 Colored Centres 87 
 
 Coloring the Dragee 20 
 
 Coloring Matters 21 
 
 Common Dragee 44 
 
 " Grade 46 
 
 Compound flavors 33 
 
 Conclusion I80 
 
 Coral or Ox-Blood red 24 
 
 Coriander 25q 
 
 Cosaques 131 
 
 Coumarin Essence 28 
 
 Cream Centre Dragee 7I 
 
 Cream Dragee, almond shape 77 
 
 Coupled Pans, small 124 
 
— i88 
 
 Damaged Goods 167 
 
 Dadicace 4 
 
 Devils Pills 133 
 
 Dragee 8 
 
 Dragee des Deux-Mondes 106 
 
 mottled 179 
 
 Eggs mottled 82 
 
 Eggs small 78 
 
 Engrossing 12 
 
 " with flour 45 
 
 Excelsior Dragee 51 
 
 Filberts 75 
 
 '• Color 22 
 
 " Liquor Dragee 93 
 
 " Dragee 42 
 
 " '• roasted 42 
 
 Filbertine 51 
 
 Filling and finishing 17 
 
 Fine Black 23 
 
 Flavors 25 
 
 French Chocolate 86 
 
 Fruit Dragee 53 
 
 Gas heating installation 168 
 
 Glazing 161 
 
 " Preparations 162 
 
 " hard sugar goods 161 
 
 •* of Dragees; how to 121 
 
 Glazing; how to 54 
 
 Glycerine 24 
 
 Grey 23 
 
 Gum coating 10 
 
 " " sugar centres 164 
 
— 189 — 
 
 Hard Chocolate Centre Dragee 61 
 
 Hard sugar Dragee 74 
 
 Important Instructions 30 
 
 Interiors jjg 
 
 Introduction g 
 
 Italian Dragee 205 
 
 Jelly Beans Centres No 1 100 
 
 " Bermuda jOO 
 
 " Centre No 2 101 
 
 How coated 102 
 
 J ell J Dragee . 
 
 " Gum Beans I2g 
 
 Jordan Sugar Almond A 
 
 " «< (( n 
 
 Julienne 
 
 38 
 38 
 39 
 
 Composition -jor 
 
 for glazing sweetmeets 136 
 
 Lead Granules 
 Liquor Bottles 
 Liquor Centres Gum coating 
 Liquor Cores preparation 
 Liquor Dragee 
 
 Liquorice Powder composition 
 
 Lozenge centre Dragee ,^^ 
 
 Loie Fuller Shade 
 
 Marbles assorted 
 
 transparent - ^ ^ 
 
 striped 
 Marrons 
 Marshmallow imitation Dragee Centre IO4 
 
 134 
 
 96 
 92 
 89 
 88 
 133 
 
190 
 
 Mixed Colors 
 " Bijou 
 " Lot 
 
 Mixtures 
 
 " A 
 " B 
 " C 
 
 Mokatine 
 
 22 
 37 
 38 
 
 34 
 
 of colored Dragees 35 
 
 36 
 36 
 37 
 50 
 
 National American Dragea 109 
 
 National Dragee j^08 
 
 National Marble 208 
 
 Natural Essence 29 
 
 Nonpareils -jgy 
 
 Nougat Centres; how made 49 
 
 " Grades A, B, C, 49 
 
 *' Dragee 47 
 
 >j " how made 4g 
 
 Nougatines g^ 
 
 Olive green 
 Olives 
 Orange Peel 
 
 Peanut Dragee roasted 
 Pearling 
 
 ,, large 
 small 
 
 23 
 126 
 144 
 
 42 
 141 
 143 
 
 Pearls, oriental 
 
 ( 124 
 
 stomach and digestive 
 Peas 
 
 126 
 126 
 
 Peas and Bacon Dragee 
 
 Pebbles ^^^ 
 
 Pistachine "^^^ 
 
 50 
 
igi 
 
 Pistachio Dragee 41 
 
 Portrait of the Author 3 
 
 Practical way to ascertain the size of Dragees 17 
 
 Preparation of Vanilla sugar 28 
 
 Regular Colors 169 
 
 Revolving Pan Installation 172 
 
 " '• Measurements 174 
 
 '' " for Glazing 120 
 
 Roasted Almond Dragee 41 
 
 Rose Essence 29 
 
 Royal Icing 97 
 
 Rum Punch Infusion * 33 
 
 Sausage Dragee . II7 
 
 Scrapings, How to utilize 167 
 
 Seeds I45 
 
 Shells 128 
 
 Silver Dragee 156 
 
 " Sizing 161 
 
 Slate Color 23 
 
 Soft Dragee Making ^ 122 
 
 Striping Marbles HI 
 
 Tea Liquor Dragee 92 
 
 Vanilla Centres 50 
 
 " Infusion 27 
 
 *' Powder 25 
 
 " " composition 2 7 
 
 Vanilline Essence 27 
 
 Varnishing Recipe 263 
 
 Varnish (new) for Dragee finishing I7 
 
 Vegetable Liquor Dragee 94 
 
 Washing of Dragees I70 
 
 Wormseed Dragee (Semen contra) I49 
 
5 1911